White Chocolate Muffins

Use good quality white chocolate.

• Ready In: 1 hr 5 mins
• Yields: 20 muffins

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 12  ounces white chocolate, finely chopped (may use 12 oz. white chocolate chips)
• 4  tablespoons unsalted butter, at room temperature
• 1  large egg, at room temperature
• 3⁄4 cup sugar
• 3⁄4 cup milk (do not use nonfat)
• 1  teaspoon vanilla extract

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.