Double white chocolate muffins

Love white chocolate, but secretly wish it wasn’t always mixed with things like macadamia nuts**, berries, and sadness? These are the muffins for you!

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1 1/2 cups flour
Heaping 3/4 cup (150 grams) sugar
1/2 teaspoon coarse salt
2 teaspoons baking powder
1/3 cup canola or vegetable oil
2 large eggs
1/2 cup whole milk
1 tbsp (yep – a whole tablespoon again 🙂 ) vanilla extract
1 bag (12 oz) white chocolate chips

 

Preheat oven to 400 degrees, and line 12 standard muffin cups however you please.

Melt 3/4 cup of the white chips, and whisk this together with all the wet ingredients.

Mix the flour, sugar, baking powder, and salt, then add it to the wet stuff and mix until just blended. Add extra milk or flour as needed to achieve a nice, somewhat thicker-than-cake batter.

Stir in the rest of the white chips from the bag.

Divide among muffin cups, and bake 15-20 minutes. You want them lightly browned, with moist crumbs on the toothpick test.

** Footnote: To be fair, macadamia nuts are perfectly amazing on their own and in certain white chocolate situations.

 

 

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