A breakfast treat for the white chocolate fan in your life, these coffee-cake like muffins are full of toasted walnuts and white chocolate chunks.
It’s been a while since I baked. It feels good to be back. Sometimes, though, I don’t know why I bother.
Baking takes a good deal of time. I always make a mess. And even if I follow a recipe to a T, things don’t always turn out all that well (here’s looking at you, Sunday’s banana cake fail).
In an episode of The Great British Baking Show, season 2 contestant Glenn asked the same question. Why do we bake? His answer was perfect:
Baking’s not food on a table. Baking’s a bit of love. That’s why we do it.
I was feeling a little bored the other night. My body was a little sore. My energy and spirits were low.
I went into the kitchen and mixed up a some dough, and I felt a little better. A little love for myself, perhaps.
I grew up a white chocolate fanatic – it’s all I would eat as a kid – so a recipe for white chocolate and walnut muffins have been calling my name. I’m glad I finally listened.
The muffins remind me of a coffee cake, and they are plenty full of toasted walnuts and sweet bites of white chocolate. Consider them a win all-around. Enjoy!
- 1 1/4 cups walnuts
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 stick butter, softened
- 2/3 cup sugar, plus additional for sprinkling
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream, at room temperature
- 6 ounces white chocolate, chopped
- Toast the walnuts in a large skillet over medium-low heat, stirring occasionally. This will probably take 8-10 minutes, and you'll know the walnuts are ready when they start smelling buttery and turning a darker brown. Set aside to cool.
- Whisk together the four, salt, baking powder, and baking soda in a large bowl and set these dry ingredients aside too.
- Use a mixer to beat the butter and sugar at medium speed until fluffy, about two to three minutes.
- Add the egg and vanilla and, when incorporated, add the sour cream. Continue to beat until the ingredients are well combined.
- Reduce the mixer speed to low and slowly add in the dry ingredients until just incorporated.
- Give the cooled walnuts a rough chop and then fold 3/4 of the walnuts and 3/4 of the white chocolate into the muffin batter.
- Spoon the batter into the wells of paper-lined muffin tin. You will have enough batter to nearly fill each tin.
- Top the muffins with the remaining white chocolate and walnuts, pressing this topping into the batter just slightly. Finish the muffins off with a light sprinkle of sugar.
- Bake at 350 degrees F for 25-30 minutes. The muffins will be lightly browned and a toothpick inserted into the center of a muffin will come out clean when done.
It's been my experience that toasting nuts goes from "nothing happening" for seemingly forever to "burnt" in a span of about three seconds, so make sure to keep an eye on them.
I used a Godiva white chocolate bar for these muffins, but Valrhona brand is another excellent choice.
Recipe from Food & Wine, July 2017.