Preheat the oven to 190°C.
Line a 12-cup muffin pan with paper cases. Place a ClemenGold segment at the bottom of each paper case. Combine the flour, sugar and salt in a bowl. Whisk the buttermilk, egg, oil, vanilla extract and zest; add to the flour mixture and stir with a metal spoon until just combined. Fill the paper cases with the batter using an ice cream scoop. Top each muffin with a ClemenGold segment.
Bake in an oven preheated to 190C for 25 minutes, until a skewer inserted into the centres comes out clean.
Allow the muffins to cool and drizzle with the melted white chocolate before serving.
Brought to you by ClemenGold
Recipe conceptualised by Hein Stirred for ClemenGold. For more recipes visit their website.