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White Chocolate Muffins

White Chocolate Muffins

They’re soft, made with olive oil, and just sweet enough. Whip up a batch of these white chocolate muffins for a perfect snack or breakfast to-go.

White Chocolate Muffins G. Giustolisi

These soft muffins are perfect for a delicious breakfast or afternoon snack. Made with high quality organic ingredients free they are free from unrefined ingredients. My Italian twist is a mild, high-quality extra virgin olive oil instead of butter (for very soft and lighter small cakes).

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Veronica Lavenia
Cook Time 20 mins
Total Time 20 mins
Servings 12 muffins


  • 200 g 7 oz organic white Farro flour (or Kamut) flour
  • 100 g 3½ oz organic brown rice flour
  • 15 g ½oz/¼cup organic baking powder
  • 1 tbsp organic 'Bourbon' vanilla powder
  • Pinch of sea salt
  • 100 ml 3½ fl oz organic brown rice milk
  • 50 ml 2 fl oz extra virgin olive oil
  • 3 tbsp organic honey
  • 1 large organic free range eggs
  • 150 g 9 oz high quality white chocolate, chopped


  • Preheat oven to 180° C (350°F/Gas 4).
  • Combine the flours, baking powder, vanilla, pinch of salt and set aside.
  • Mix brown rice milk, olive oil and honey with the egg. Slowly pour the liquid ingredients over dry. Add the white chocolate.
  • Pour the dough into special molds for muffins.
  • Bake for 15-20 minutes, or until set.


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