Mini White Chocolate Brioche Muffins

Mini White Chocolate Brioche Muffins

By: Sheilah Kaufman

This recipe is from my friend, and well-known author Marcy Goldman. These look like muffins and are devoured whenever you would want to devour a muffin but they are actually mini brioche. A few nice bites and they are gone and it's no wonder since they are light, moist, buttery and utterly delectable. Boulangerie Guillaume in Montreal makes a version of these – little sweet buns, studded with massive chunks of Belgian white chocolate. No special bakeware or expertise needed. These are wonderful fresh or toasted and (to be honest) these are even good stale. Marcy is the author of several best-selling cookbooks including The Baker’s Four Seasons, When Bakers Cook, A Passion for Baking, A Treasury of Jewish Holiday Baking and The Best of Visit for more of Marcy's recipes.


  • 1/2 cup warm water
  • 5 tsp. instant yeast
  • 3/4 cup warm milk
  • 2 tsp. pure vanilla extract
  • 1 1/4 tsp. salt
  • 2/3 cup sugar
  • 3 egg yolks
  • 3-4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 3 cups white chocolate, in large chunks 

Finishing Touches

Melted Butter for brushing

Generously grease two muffin pans with melted butter. Line 1 to 2 baking sheets with parchment paper and place muffin pans on baking sheet. Line each muffin well with a muffin liner (I used tulip shaped ones but regular are fine)

In a mixer bowl, whisk together water and yeast and let stand 1 minute. Stir in milk, vanilla, salt, sugar, egg yolks, and half of the flour. Mix, then knead, adding more flour as required to make a soft elastic dough (5 to 8 minutes). Once a soft ball forms and the dough seems resilient, cover it and let it stand 20 minutes. Gently deflate and then add in (put dough in a mixer with paddle attachment) the chunks of softened butter and the white chocolate chunks until it is all combined. Dough will seem greasy – that’s fine.

Form dough into a ball and place it in a lightly greased bowl. Insert the entire bowl into a large plastic bag and let rise for 30 minutes. Gently deflate the dough, form each portion into a ball and place in muffin pan. (Each muffin should be ¾ full) and deposit a clump of it in each prepared muffin wells (you should have 18-24). 
Brush each brioche/muffin with melted butter. 

Cover the pans with a large plastic sheet or bag and let rise until quite puffy (30 to 45 minutes). 

Preheat oven to 350 F.  Bake until done (30 to 40 minutes) until well browned). Allow to cool in pan for 20 minutes before removing. Brush again with butter.

Makes 18-24

© This is a Marcy Goldman/ original recipe

This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.

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Mini White Chocolate Brioche Muffins


A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!