These are decadent and downright scrummy!

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 cup caster sugar
• 1 cup white chocolate chips
• 1 cup sour cream
• 2 eggs
• ½ cup milk
• ¾ cup water
• 100 grams butter, melted and cooled
• Topping
• 70 gram packet pecans, chopped
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 4 tablespoons mascarpone or lite cream cheese
• ¼-½ teaspoon vanilla essence

Method

1. Sift the flour, baking powder, baking soda and sugar into a large bowl. Stir through the white chocolate chips and make a well in the centre.
2. In a jug, mix together the sour cream, eggs, milk and water. Stir into the dry ingredients, with the melted butter.
3. Divide the mixture evenly among 12 well-greased muffin tins.
4. Bake at 220ºC for 15-18 minutes until cooked.
5. Divide the topping equally between the muffins, spreading it out just a little. Grill under a moderate heat for about 1 minute, just until the topping has caramelised, but without over-browning the muffins. Cool in the tins for 5 minutes before serving.