White Chocolate Strawberry Muffins
312 kcal per serving · 5g protein
Soft bakery-style muffins studded with fresh strawberries and melting white chocolate chips. Best slightly warm, while the chocolate is still soft.
Open in Mixit →Ingredients
- 150 g Fresh strawberries
- 314 g All-purpose flour
- 200 g Granulated sugar
- Egg × 2
- 114 g Unsalted butter
- 170 g White chocolate chips
- 240 ml Buttermilk
- 60 ml Sour cream
- 3 tsp Vanilla bean paste
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 30 ml Olive oil
- 4 g Salt
Method
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Preheat & Prep
Preheat the oven to 220°C. Prepare the baking tin by lining or greasing it.
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Mix Fats & Sugar
In a mixing bowl, whisk together the melted butter, oil and sugar until well combined.
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Add Eggs
Add the eggs and whisk for 2–3 minutes or until pale in color.
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Dairy & Vanilla
Add the buttermilk, vanilla bean paste, and sour cream. Mix until well combined.
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Dry Ingredients
In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the strawberries.
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Combine
Pour the wet mixture into the dry ingredients and mix until just combined — stop as soon as you can no longer see dry streaks of flour; a few lumps are fine.
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Toss the strawberries
Toss the strawberries in the reserved 2 tablespoons of dry mixture.
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Add the strawberries
Add the strawberries to the batter along with white chocolate chips.
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Do not overmix
Do not overmix.
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Rest Batter
Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
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Divide the batter evenly among
Divide the batter evenly among the muffin cups.
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Bake
Bake for 5 minutes at 220°C, then reduce the oven temperature to 190°C without opening the oven door. Continue baking for an additional 15 minutes or until golden.
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Serve
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!