December 27, 2011 § 2 Comments
Who doesn’t love a good muffin?
White chocolate may not be real chocolate, but white chocolate chips were the only type to be had the day I went shopping at Target and dropped by the baking aisle. It was either that, or dark bittersweet, and I am one of those people with the opinion that chocolate ought not to be bitter.
I used this recipe for chocolate chip muffins, though I obviously substituted the white chocolate chips for milk chocolate, and used half the amount, as suggested by many of the reviewers. Also, I couldn’t find any brown sugar in the house so I just used all white sugar. The process was very simple and took about an hour, including baking time. Be aware that the recipe calls for butter, melted and then cooled, which adds additional steps that must be accounted for in the time.
This muffin would have been aesthetically more pleasing had I used real chocolate chips, but instead it looks like cornbread. There is a crisp, firm outer layer surrounding a crumbly and soft interior. The sweetness of the white chocolate provides an indulgent feel to this morning staple.