White Chocolate Muffins - cooking recipe

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

Preparation

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\u00b0F 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.