CARAMÉLIA & WHITE CHOCOLATE CHIP MUFFINS

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.