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Caramelia muffins
 

CARAMÉLIA & WHITE CHOCOLATE CHIP MUFFINS

 
Category: Cakes & Tarts
Difficulty: Easy
 Makes about 12 muffins

INGREDIENTS

1/2 cup (115g) butter
3/4 cup (115g) sugar
2 ea large eggs (room temperature)
1 tsp vanilla extract
1/3 cup (80g) sour cream or plain yogurt (room temperature)
3/4 cup (92g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 heaping cup WHITE CHOCOLATE CHIPS
 

INSTRUCTIONS

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

  • Place CARAMÉLIA 36% Milk Chocolate in a medium heat-proof bowl along with the butter. Microwave on high in 20 second increments, whisking after each until completely smooth.

  • Whisk in the sugar, eggs, vanilla, and sour cream or yogurt. Set aside.

  • Whisk the flour, baking soda, and salt together in a large bowl.

  • Add the wet ingredients and fold to completely combine - make sure there are no flour spots at the bottom of the bowl.

  • Fold in the WHITE CHOCOLATE CHIPS. The batter will be thick.

  • Spoon the batter evenly into each cup or liner.

  • Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total baketime  is about 18-22 minutes.

  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.