White Chocolate Muffins
White chocolate muffins are a recipe featuring fresh ingredients from the muffin category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g sugar
- 100 ml heavy cream (at least 30% fat)
- 20 g butter
- 1 vanilla bean (scraped seeds)
- 200 g Flour
- 2 tsp Baking powder
- 2 tbsp Cornstarch
- 1 ripe banana
- 1 pinch salt
- 3 eggs
- 200 g white couverture chocolate
- 1 tsp bourbon vanilla
- 1 tbsp heavy cream (at least 30% fat)
- 100 g white chocolate shavings
Instructions
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1.
Preheat the oven to 180°C (350°F) with both top and bottom heat. Line muffin tin cavities with paper liners. Boil 125 g sugar with the cream and butter. Add the vanilla seeds and simmer gently for 5 minutes. Let it cool slightly.
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2.
Mix flour, baking powder, and cornstarch together. Peel and puree the banana, then whisk in the vanilla cream, remaining sugar, and salt. Beat in the eggs. Quickly fold in the dry mixture and chocolate. Spoon batter into liners and bake in the preheated oven for about 30 minutes. Remove and let cool in the tin for 5 minutes.
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3.
Take out of liners and allow to cool completely on a wire rack. Melt the white couverture over a hot, non-boiling water bath. Stir in cream and vanilla until smooth, then drizzle spoonfuls over the muffins. Garnish with chocolate shavings and serve chilled.
