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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Use good quality white chocolate. 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.
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