More and more, I'm finding myself overtaken by an extreme impulse to bake, and it strikes at the strangest times. Most recently, it happened late at night, when Andy was working late and I was caught up on everything I wanted to accomplish for the day. I knew I wanted to make something using white chocolate, since I inadvertently built a stockpile large enough to have us covered if disaster strikes (what, you don't want white chocolate chips when an earthquake hits?!).
I decided on muffins. Giant ones. With blueberries and white chocolate chips. I've used this flavor combo before (in bread pudding), and it's a favorite of mine. I didn't have any plain yogurt, so I used blueberry, which explains the strange grayish blue tint and the AWESOME flavor. The texture of these muffins is incredible. Dare I say perfect?
I learned some new tricks while making these muffins (yet another reason why America's Test Kitchen is the best thing to happen to my cooking since Bittman). First, don't use muffin papers, just spray the pans to grease them. The papers often stick to the muffin and are just not necessary. Another shortcut is to use a greased 1/3 cup measuring cup to divide the batter into the muffin tins. For other recipes I might use a 1/4 cup, (this used a larger one since the muffins were supposed to be big). Finally, if you're baking with blueberries, toss them with a bit of flour before adding them to the batter so they don't all sink to the bottom.
Adapted from America's Test Kitchen Family Baking Book
3 cups all-purpose flour
1 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups whole or low-fat yogurt (plain or flavored)
2 large eggs
8 tbsp (1 stick) unsalted butter, melted and cooled
1 1/2 cups add-ins (Amy's note: I used 1 cup blueberries and 1/2 cup white chocolate chips, but you can use whatever you fancy!)
1. Adjust an oven rack to the middle position and heat the oven to 375F. Grease a 12-cup muffin tin.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. In a medium bowl, whisk the yogurt and eggs together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter and add-ins.
3. Using a greased 1/3 cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of one comes out with just a few crumbs attached, 20-25 minutes, rotating the pan halfway through baking.
4. Let the muffins cool for 5 minutes in the pan, then flip out onto a wire rack, and let cool 10 minutes before serving.