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.
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)
1 teaspoon vanilla extract
2 teaspoons baking powder
1 1/3 cups all purpose flour
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.
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!
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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. 🙂