
CARAMÉLIA & WHITE CHOCOLATE CHIP MUFFINS
INGREDIENTS
3/4 cup (115g) sugar
3/4 cup (92g) all-purpose flour
INSTRUCTIONS
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Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
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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.
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Whisk in the sugar, eggs, vanilla, and sour cream or yogurt. Set aside.
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Whisk the flour, baking soda, and salt together in a large bowl.
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Add the wet ingredients and fold to completely combine - make sure there are no flour spots at the bottom of the bowl.
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Fold in the White Chocolate Chips. The batter will be thick.
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Spoon the batter evenly into each cup or liner.
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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.
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Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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