Iced White Chocolate Chunk Muffins #MuffinMonday

Thank you for sharing!

Last Updated on June 3, 2015 by Chef Mireille

For this week’s muffin recipe, the only ingredient I changed from the
original recipe was to replace caramel chocolate chips with white
chocolate chunks and adapt it from the metric system.

Iced White Chocolate Chunk Muffins (adapted from here)

Serves 8
Ingredients:
4 ounces butter, softened
1/3 cup sugar
1/2 cup plus 1 tablespoon milk (the original recipe called for semi-skimmed milk – I used 2% lowfat milk)
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1 1/3 cups all purpose flour
Icing Ingredients:
1 cup powdered sugar
3 tablespoons water
4 oz. white chocolate baking bar, coarsely chopped

Preheat oven to 350 F.  Grease a muffin tin or use muffin liners/silicone baking cups.
Beat
butter and sugar until light and creamy.  Add eggs one at a time,
beating well after each addition.  Add milk and vanilla extract and mix.
Add flour and baking powder.  Mix well until thoroughly combined.
Using a rubber spatula, fold in white chocolate and mix.

Divide dough evenly between 8 muffin cups.
Bake 30 – 35 minutes, until a toothpick inserted comes out clean.  Let cool and remove from muffin tin.
Make icing by mixing powdered sugar and water.  Mix until thoroughly combined and you have a smooth icing.  Smear on top of the muffins.

These cake-like muffins are perfect for the non-chocolate lover in your house!

Muffin
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Comments

  1. I can tell just by looking at that photo of the inside that you have baked a very moist muffin! The white chocolate is great with the simple glaze. 🙂

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