White Chocolate Chip & Almond Muffins

22 Mar

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I love foods that work double (or even triple) duty, in the sense that they can be used for multiple occasions and serve a variety of purposes. For this reason alone, these white chocolate chip and almond muffins really take the cake (no pun intended). These little muffins are heavenly and can be used for in-between meals snacking, as a succulent dessert, or as a breakfast alongside a morning cup of chai. I can also envision them making a great gift.

While I love white chocolate, any chocolate chip flavor can easily be substituted, as well as the nuts used. The original recipe calls for a sugar-cinnamon topping that I didn’t make simply out of sheer laziness, but I’m sure it would taste great. If you try other variations of this recipe, I’d love to read about it in the comments!

Ingredients: 

1/2 cup unsalted butter, melted and cooled

2 large eggs

2/3 cup milk (whole or reduced fat)

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour

2/3 cups granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped almonds

Directions:

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line muffin pan with paper liners.

In a bowl whisk together the eggs, milk, and vanilla extract. 

In another large bowl whisk together the flour, sugar, baking powder, salt, and almonds. Stir in the white chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined (do not over mix or you will have tough muffins). 

Evenly fill the muffin cups with the batter. Place muffin pan in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.

*Makes 12 regular sized muffins

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3 Responses to “White Chocolate Chip & Almond Muffins”

  1. sofia March 22, 2013 at 10:41 am #

    Great post. This looks so yummy.

    If you get a sec, check out my latest post ‘Wrapped in Black and White’.

    Have a great weekend.

    Sofia

    stylishlyinlove.blogspot.com

    • masala & missoni March 22, 2013 at 2:35 pm #

      Thanks, you should definitely try it and let me know how your’s turns out!

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