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1
Preheat oven to 375u00b0F Lightly oil a 12-cup muffin tin.
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2
Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
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3
In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
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4
Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
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5
Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
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6
Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
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7
Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
