Ingredients Jump to Instructions ↓

  1. 1 3/4 c All-purpose flour

  2. 3/4 c Granulated sugar

  3. 1/2 c Unsweetened nonalkalized

  4. -cocoa powder 2 ts Double-acting baking powder

  5. 1/2 ts Salt

  6. 1/4 ts Baking soda

  7. 1 c Milk, at room temperature

  8. 8 tb (1 stick) unsalted butter,

  9. Melted and cooled 1 lg Egg, at room temperature,

  10. -lightly beaten 1 ts Vanilla extract

  11. 6 oz White chocolate, cut into 3/4-inch chunks 1. Position a rack in the center of the oven and 375 F. Lightly butter twelve

  12. 1 1/8-by-2 3/4-inch (3-ounce) muffin cups and the edges

  13. surrounding the cups. 2. In a large bowl, stir together the flour, sugar,

  14. cocoa, baking powder, salt, and baking soda. In another bowl, stir together the milk, butter, egg, and vanilla until blended. Make a well in the center of the dry ingredients. Add the liuid ingredients and stir just to combine. Stir in half of the white chocolate chunks. 3. Spoon the batter into the prepared muffin cups.

  15. 20 to 25 minutes or until a cake tester toothpick inserted in the center of one of the muffins comes out clean.

  16. 4. Cool the muffins in their pans set on a wire rack

  17. 5 minutes. Remove the muffins from the cups and finish cooling on the wire rack. Serve warm, or cool completely and store the muffins in an airtight container at room temperature. Yield:

  18. 12 muffins Source: Glorious Chocolate by Mary Goodbody and the Editors of Choclatier Magazine


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