White Chocolate Muffins

Directions

1. 1
   In a mixing bowl, whisk flour, baking powder, and salt until uniform; set aside.
2. 2
   Add 4 ounces white chocolate and all the butter in the top of a double boiler set over simmering water.
3. 3
   Stir constantly until half the chocolate and butter is melted.
4. 4
   Remove the top of the double boiler; continue stirring, away from the heat, until the mixture is smooth; cool for 10 minutes.
5. 5
   In a large mixing bowl, whisk the egg and sugar until thick and pale yellow (approx 2 minutes).
6. 6
   Whisk in the cooled chocolate mixture until smooth; whisk in the milk and vanilla.
7. 7
   Use a wooden spoon and stir in the remaining chopped white chocolate.
8. 8
   Stir in flour mixture just until moistened.
9. 9
   Fill muffin tins that have been sprayed with nonstick cooking spray, 3/4 full.
10. 10
    Bake in a 375°F oven for 20 minutes OR until muffins are browned with sightly rounded tops and pick comes out clean.
11. 11
    Set pan on a wire rack to cool for 10 minutes.
12. 12
    Turn muffins out of pan; cool on wire rack for 5 minutes.
13. 13
    If storing or freezing muffins, cool completely before sealing in airtight container or in freezer-safe plastic bags.
14. 14
    Alternative--White Chocolate Orange Muffins: add 2 teaspoons orange extract or 1/2 teaspoon orange oil with the vanilla.