White Chocolate Chunk Muffins
Source of Recipe
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List of Ingredients
3/4 cup butter or margarine
# 1 1/2 cups sugar
# 3 eggs
# 1 teaspoon vanilla
# 1 1/2 cups all purpose flour
# 2/3 cup cocoa
# 1 teaspoon baking soda
# 1/4 teaspoon baking powder
# 1/2 cup sour cream
# 1 tablespoon grated orange peel
# 5 ounces white chocolate, cut into small chunks
# Glaze:
# 5 tablespoons whipping cream
# 5 tablespoons corn syrup
# 6 ounces bittersweet chocolate
Recipe
Preheat oven to 350 degrees. Line muffin tin with paper liners. In a mixing bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until creamy. In a medium bowl, blend flour, cocoa, baking soda and baking powder. Add half the flour mixture, sour cream and orange peel to mixing bowl; beat until blended. Add remaining flour mixture and mix until blended. Stir in white chocolate chunks. Divide batter among muffin cups. Bake for 20-23 minutes, or until muffins test done (cake tester will have just a few moist crumbs attached.) Remove to rack to cool. Glaze: Heat cream and corn syrup in a small sauce pan until boiling. Add chocolate; reduce heat to low, and stir until chocolate is melted. Remove pan from heat. Let glaze cool and thicken, then drizzle over muffins before glaze gets too thick.
Notes: If the glaze thickens up too much, just rewarm over low heat for a few seconds.
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