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Strawberry White Chocolate Muffins Recipe

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4.3 from 3 reviews

These Strawberry White Chocolate Muffins are a delightful combination of fresh strawberries and creamy white chocolate chips baked into soft, fluffy muffins with a buttery streusel topping. Perfect for breakfast or a sweet snack, they’re easy to make and sure to please any crowd with their golden tops and moist interiors.

Ingredients

Streusel Topping

  • 45g (3 Tablespoons) unsalted butter, melted
  • 63g (½ cup) all-purpose flour
  • 65g (⅓ cup) granulated sugar
  • Pinch of salt

Muffin Batter

  • 250g (2 cups) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 200g (1 cup) granulated sugar
  • 113g (½ cup) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla paste or extract
  • 180g (¾ cup) buttermilk, room temperature
  • 160g (1 heaped cup) strawberries (fresh or frozen), chopped
  • 130g (¾ cup) white chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners to prepare for baking.
  2. Make Streusel Topping: In a small bowl, mix together the melted butter, granulated sugar, flour, and a pinch of salt using a fork until you get a coarse crumb. Set aside.
  3. Mix Dry Ingredients: In another small bowl, combine the all-purpose flour, baking powder, and ½ teaspoon salt. Set this aside for later.
  4. Prepare Wet Ingredients: In a large bowl, combine the melted butter, granulated sugar, eggs, and vanilla paste or extract. Mix with a wooden spoon or rubber spatula until fully combined.
  5. Combine Wet and Dry Ingredients: Fold the dry flour mixture into the wet ingredients alternately with the buttermilk, mixing gently until almost combined. Be careful not to overmix to keep the muffins tender.
  6. Add Strawberries and White Chocolate: Fold in the chopped strawberries and white chocolate chips until evenly distributed.
  7. Fill Muffin Cups: Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
  8. Add Streusel Topping: Generously sprinkle the streusel mixture on top of each muffin. You can pile it on; it will sink into the batter during baking.
  9. Bake Muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and continue baking for 15-18 minutes or until the muffin tops are golden brown and spring back when pressed lightly.
  10. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature before serving.

Notes

  • Use fresh strawberries if available for the best flavor, but frozen can be used; just thaw and drain excess moisture before chopping.
  • Allow the melted butter and buttermilk to come to room temperature to ensure even mixing and proper muffin texture.
  • Be careful not to overmix the batter to avoid tough muffins.
  • Check muffins for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/strawberry-white-chocolate-muffins-recipe/