White Chocolate Muffins

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READY IN: 1hr 5mins
YIELD: 20 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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