Chocolate Muffins with White Chocolate Chunks
rec.food.baking/Aniahan (1997)
Source: Glorious Chocolate by Mary Goodbody and the Editors of Chocolatier Magazine
Yield: 12 muffins

1 3/4 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened non-alkalized cocoa powder
2 tsp double-acting baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup milk, at room temperature
8 tbsp (1 stick) unsalted butter, melted and cooled
1 large egg, at room temperature, lightly beaten
1 tsp vanilla extract
6 oz white chocolate, cut into 3/4-inch chunks

Position a rack in the center of the oven and preheat to 375 F. Lightly butter twelve 1 1/8-by-2 3/4-inch (3-ounce) muffin cups and the edges surrounding the cups.

In a large bowl, stir together the flour, sugar, cocoa, baking powder, salt, and baking soda. In another bowl, stir together the milk, butter, egg, and vanilla until blended. Make a well in the center of the dry ingredients. Add the liquid ingredients and stir just to combine. Stir in half of the white chocolate chunks.

Spoon the batter into the prepared muffin cups. Sprinkle the tops with the remaining white chocolate chunks. Bake for 20 to 25 minutes or until a cake tester toothpick inserted in the center of one of the muffins comes out clean.

Cool the muffins in their pans set on a wire rack for 5 minutes. Remove the muffins from the cups and finish cooling on the wire rack. Serve warm, or cool completely and store the muffins in an airtight container at room temperature.