White Chocolate Strawberry Muffins

Name: White Chocolate Strawberry Muffins
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 12 servings
Ingredients: 150 g Fresh strawberries; 315 g All-purpose flour; 200 g Granulated sugar; Egg × 2; 115 g Unsalted butter; 170 g White chocolate chips; 240 ml Buttermilk; 60 ml Sour cream; 3 tsp Vanilla bean paste; 2 tsp Baking powder; ½ tsp Baking soda; 30 ml Olive oil; 4 g Salt

85 min · Medium · Serves 12

365 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
315 g All-purpose flour
200 g Granulated sugar
Egg × 2
115 g Unsalted butter
170 g White chocolate chips
240 ml Buttermilk
60 ml Sour cream
3 tsp Vanilla bean paste
2 tsp Baking powder
½ tsp Baking soda
30 ml Olive oil
4 g Salt

Method

Preheat & Prep

Preheat the oven to 220°C. Prepare the baking tin by lining or greasing it. Melt the butter and let it cool slightly.
Mix Fats & Sugar

In a mixing bowl, whisk together the melted butter, oil and sugar until well combined.
Add Eggs

Add the eggs and whisk for 2–3 minutes or until pale in color.
Dairy & Vanilla

Add the buttermilk, vanilla bean paste, and sour cream. Mix until well combined.
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.
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.
Toss the strawberries

Toss the strawberries in the reserved 2 tablespoons of dry mixture.
Add the strawberries

Add the strawberries to the batter along with white chocolate chips.
Fold in gently

Fold the strawberries and chocolate chips through the batter with a few gentle turns of the spatula. Stop as soon as they are spread out — do not overmix.
Rest Batter

Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
Fill the muffin cups

Divide the batter evenly among the muffin cups.
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.
Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!