Moist, fluffy & filled with fall flavors – these pumpkin white chocolate chip muffins are the perfect breakfast or mid-morning treat!
Why Do Muffins Get Sticky?
As baked goods begin to stale, the moisture within them migrates to the surface.
There’s really no way to keep this from happening, short of loading the muffins with preservatives.
Since this defeats much of the purpose of baking from scratch, it’s not a very helpful solution!
If the migrating moisture has no place to evaporate and nothing is there to absorb it, it will remain on the outer crust.
Any coarse sugar or streudel on top will be dissolved, making the muffin even softer.
This is the main problem with simply placing the muffins in an airtight container or plastic wrap.
It traps the moisture in, making the muffin tops get soft and sticky.
On the other hand, if you leave the muffins exposed to air by leaving them on a wire rack or in the pan, that moisture will evaporate and leave you with dry, crumbly treats.
That’s no good, either!
What is the Best Way to Store Muffins?
If you’re only trying to store the muffins or quick bread until breakfast the next morning, simply cover them on a wire cooling rack with a clean, dry dish towel.
If you’re storing the muffins for any longer than one day, line the bottom of an airtight container with paper towels.
Line up your muffins or bread, then top with another layer of paper towels before sealing with the lid.
The paper towels will absorb the extra moisture, and your muffins and quick breads will retain most of their texture and flavor for up to four days.
Today I’m stopping in to share these Pumpkin White Chocolate Chip Muffins. They’re the perfect muffin for fall – and you’ll love the combination of pumpkin, warm spices, and sweet white chocolate. Not to mention the fluffy, moist crumb.
To be totally honest, I always have mixed feelings about fall. I like getting back into a routine and I love all the fall produce. But I’m always a little disappointed when the excitement of summer is over. Growing up it meant that my older sisters would go back to college – so it always felt a little lonely.
Nowadays, fall means that life gets a little quieter too. And when the temperature drops – it’s also the perfect excuse to get back into the kitchen. Especially when you can make these pumpkin white chocolate chip muffins.
How to Make Pumpkin White Chocolate Chip Muffins
These pumpkin muffins are moist and super flavorful. They have the perfect soft & fluffy texture because we’re using oil, 2 eggs, a little sour cream (or Greek yogurt works too), and pumpkin puree. Then they’re filled with flavor thanks to brown sugar, vanilla, warm spices, and the pumpkin.
To get started, we’ll whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves & salt. Then in a separate bowl mix together the oil, sugars, eggs, vanilla, sour cream & pumpkin puree.
Then the dry ingredients get folded into the pumpkin mixture along with the white chocolate chips, and we’re ready to bake.
Why do Muffins go Flat?
There are several reasons muffins could go flat, such as, over-mixing the batter, under-mixing the batter, not enough leavening agent or out dated leavening agent, not resting the batter, or resting too long.
Here are some hints for making perfectly rounded muffins:
- Make sure you’re using fresh leaveners. Throw out baking soda and baking powder that’s ineffective and long-expired.
- Use a folding motion, rather than a mixing motion, to combine the wet and dry ingredients — you want your batter to be as light as possible.
- Do not open the oven until the cupcakes are nearly done, as you’ll risk lowering the temperature and introducing an airy breeze.
For bakery-style muffins, make sure to fill each muffin paper to the very top. Bake for 5 minutes at 425F, then turn down the oven to 375F and continue baking. You don’t need to take the muffins out of the oven when you adjust the temperature – just leave them in there and let them continue baking. This trick really activates the baking powder and baking soda to give those perfectly domed muffin tops.
These pumpkin white chocolate chip muffins are the perfect combo for fall. And if you love muffins that are moist, fluffy & super soft – then these are for you!
Pumpkin White Chocolate Chip Muffins
Pumpkin White Chocolate Chip Muffins
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/3 cup vegetable oil canola oil works too
- 3/4 cup packed brown sugar
- 1/4 Cup Sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 cup pure pumpkin puree not pumpkin pie filling
- 3/4 cup white chocolate chips
- Preheat the oven to 435F degrees.
- Line a muffin pan with muffin papers (you'll end up with 12-14 muffins total).
- In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- In a separate large bowl whisk together the oil, sugars, vanilla extract and eggs. Then stir in the sour cream and pumpkin puree.
- Fold in the dry ingredients followed by the chocolate chips.
- Spoon the batter into the prepared muffin pan, filling each to the very top.
- Bake at 425 for 5 minutes. Then without taking the muffins out of the oven, turn the temperature down to 375F and continue baking for 10-12 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then continue cooling on a wire rack.
Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting
Every fall the internet explodes with pumpkin recipes, but what you really need is this pumpkin chocolate chip bread!