Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.

In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined and set aside.

Chop the 4 oz of white chocolate and microwave it in a microwave safe bowl 25 seconds at a time, stirring in between each time until melted. Be careful not to overheat.

In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter and 1 cup sugar on medium speed for 1 minute.

Add the melted chocolate and mix again for 30 seconds on medium speed.

Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.

Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.

Mix only until combined. Do not overmix.

Using an ice cream scoop, scoop the batter into the muffin liners ONLY 1/2 of the way full. Bake for 18-20 minutes. This recipe rises a lot so make sure not to fill more than halfway.