Strawberry White Chocolate Muffins

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Cooling Time: 20

Total Time: 55

Servings: muffins

Calories: 327kcal

Author: Shruthi Baskaran-Makanju

These bakery style muffins are filled with fresh chopped strawberries and creamy white chocolate chips. These muffins are light and fluffy, with a slightly crisp top.

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Equipment

1 muffin tin
12 paper muffin liners
2 large mixing bowls
1 whisk
1 silicone spatula

Ingredients

2 cups all purpose flour
1 cup granulated sugar
3 teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk
½ cup neutral oil such as vegetable or canola
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips divided
1 cup strawberries chopped, divided

Instructions

Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
Add the milk, oil, egg and vanilla extract to another mixing bowl. Whisk until well combined.
Pour the wet ingredients into the bowl with the flour mixture. Mix with a silicone spatula until just combined. Add ¾ of the white chocolate chips and ¾ of the chopped strawberries, and fold through.
Divide the muffin batter between the muffin liners. Top with the remaining ¼ cup of white chocolate chips and ¼ cup chopped strawberries.
Bake the muffins for 20 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.

Notes

Don’t overmix the batter—mix just until no dry streaks remain or the muffins will turn dense.
Use a cookie scoop to portion the batter easily and keep muffin sizes even.
The muffins are done when the tops are lightly golden and a toothpick inserted in the center comes out clean.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months; thaw at room temperature before serving
Reheat in the microwave for 10–15 seconds to soften the crumb and melt the chocolate slightly.

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