White Chocolate & Strawberry Muffins

Printed from Jenn's Food Journey, adapted from Food.com
- makes 6-8 muffins -


1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 oz white chocolate, finely chopped or 6 oz white chocolate chips (I used another 2oz of white chocolate chips to scatter on the tops of the muffins)
2 Tablespoons unsalted butter, room temperature
1 egg, room temperature
3/8 cup (6 Tablespoons) granulated sugar
3/8 cup (6 Tablespoons) granulated milk (I used 2%)
1/2 teaspoon vanilla extract
3-4 teaspoons strawberry preserves

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Add 2 oz of white chocolate and all the butter to the top of a double broiler set over simmering water.  Stir constantly until half of the chocolate and butter is melted.  Remove the top of the double broiler; continue stirring, away from the heat, until the mixture is smooth.  Cool for 10 minutes.  (You can also do this in a microwave safe dish, on LOW power, stopping to stir every 10 seconds, until half the chocolate and butter are melted-stir until smooth, let cool 10 minutes.)

Preheat oven to 375 degrees F.  In a bowl of a stand mixer (or in a large mixing bowl using a hand mixer) fitted with a paddle attachment, add the egg and the sugar and mix on medium until thick and pale yellow (about 2 minutes).  Add the cooled chocolate mixture and beat until smooth.  Add the milk and the vanilla, beat until fully incorporated.  Add the flour mixture a little at a time and beat until incorporated, scraping down the sides at least once.  Remove bowl from mixer and fold in 4 ounces of white chocolate.

Fill silicone moulds or muffin tins (spray with non stick spray or line with muffin liners...you can do that with the silicone moulds too) 3/4 full.  Top each one with 1/2 teaspoon of the strawberry preserves.  Using a toothpick, swirl the preserves into the batter.  Top with additional chocolate if desired.  Bake for 20 minutes or until a toothpick poked into the center comes out clean; rotating the tins half way through baking time.  Set pan on wire rack to cool for 10 minutes.  Enjoy!