Description
Delight in the cozy flavors of these Pumpkin White Chocolate Muffins, perfect for breakfast or an afternoon treat. Moist and tender, these muffins combine warm pumpkin spice with sweet bursts of white chocolate chips for a deliciously comforting bite.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup sour cream
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set this mixture aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, pumpkin puree, melted butter, vanilla extract, and sour cream. Mix until the batter is smooth and thoroughly combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be cautious not to overmix to keep the muffins tender.
- Add White Chocolate Chips: Fold in the white chocolate chips evenly throughout the batter to ensure each muffin has a sweet, melty surprise.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Do not overmix the batter; overmixing can make the muffins dense and tough.
- To store, keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute sour cream and butter with non-dairy alternatives.
