Ingredients for White Chocolate Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- White Chocolate
- Unsalted Butter
- 2 large eggs
- ½ cup (100g) granulated sugar
- ½ cup (120ml) milk
- Vanilla Extract
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How to Make White Chocolate Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a heatproof bowl set over a pan of simmering water (double boiler), combine 4 ounces (115g) white chocolate, chopped, and 6 tablespoons (85g) unsalted butter, cut into cubes.
- Stir constantly until the chocolate and butter are completely melted and smooth. Remove from heat and set aside to cool for 10 minutes.
- In a large bowl, cream together ½ cup (100g) granulated sugar and 2 large eggs until light and fluffy.
- Gradually whisk in the cooled chocolate mixture until well combined.
- Stir in ½ cup (120ml) milk and 1 teaspoon vanilla extract.
- Gently fold in the dry ingredients until just combined. Be careful not to overmix.
- Fold in 4 ounces (115g) white chocolate, chopped.
- Fill the prepared muffin cups ¾ full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For White Chocolate Orange Muffins: Add 2 teaspoons orange extract or ½ teaspoon orange oil along with the vanilla extract in step 7.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
25g
Carbs
9g
