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Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Use good quality white chocolate.

Ingredients Nutrition

Directions

  1. In a mixing bowl, whisk flour, baking powder, and salt until uniform; set aside.
  2. Add 4 ounces white chocolate and all the butter in the top of a double boiler set over simmering water.
  3. Stir constantly until half the chocolate and butter is melted.
  4. Remove the top of the double boiler; continue stirring, away from the heat, until the mixture is smooth; cool for 10 minutes.
  5. In a large mixing bowl, whisk the egg and sugar until thick and pale yellow (approx 2 minutes).
  6. Whisk in the cooled chocolate mixture until smooth; whisk in the milk and vanilla.
  7. Use a wooden spoon and stir in the remaining chopped white chocolate.
  8. Stir in flour mixture just until moistened.
  9. Fill muffin tins that have been sprayed with nonstick cooking spray, 3/4 full.
  10. Bake in a 375°F oven for 20 minutes OR until muffins are browned with sightly rounded tops and pick comes out clean.
  11. Set pan on a wire rack to cool for 10 minutes.
  12. Turn muffins out of pan; cool on wire rack for 5 minutes.
  13. If storing or freezing muffins, cool completely before sealing in airtight container or in freezer-safe plastic bags.
  14. •Alternative--White Chocolate Orange Muffins: add 2 teaspoons orange extract or 1/2 teaspoon orange oil with the vanilla.
Most Helpful

4 5

EDITED: I used white chocolate chips - Nestle, I believe - and I got 18 muffins out of this recipe. Though I thoroughly sprayed the muffins tins, the muffins still stuck and some crumbled as I tried to remove them, but that's the only real problem I had. Cooking time was about right, and though I didn't find these rich muffins very flavorful at first, I've discovered that they taste much better once cooled (and on a day when I haven't been eating everything in sight and can savor and enjoy the flavor more...). I'll admit that they were a little dry, but not too much so. Good recipe!