12 ounces semisweet chocolate chips
1/2 cup PLUS 2 tablespoons (1 stick plus 2 tbsp.) butter
4 large eggs, slightly beaten
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 cup chopped walnuts or pecans (optional)
6 ounces white chocolate chips
Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with paper liners.
Melt semisweet chips and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; set aside to cool. Beat in eggs, sugar, and vanilla. Stir in flour just until incorporated. Add nuts (if using), mixing to distribute evenly.
Fill lined muffin cups half full. Drop about a tablespoon of white chocolate chips into each muffin cup, pressing gently into batter. Divide remaining batter evenly among muffin cups, completely covering white chips.
Bake 30-35 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove from muffin tin and cool on wire rack.
Microwaving Semisweet Chocolate Chips Instructions:
Heat semisweet chocolate chips and butter in a 1-quart microwave safe bowl at medium power (50% power) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.
Makes 1 dozen (2 1/2-inch) muffins.
Date: February 27, 2004