White Chocolate Muffins
"Use good quality white chocolate."
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- 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
- 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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Reviews
-
Sorry, I really wanted this one to work but the mix was just too dry. I had to add another cup and a half of milk.
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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!
