Bakery Style Strawberry & White Chocolate Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 200g/70z strawberries, hulled and chopped into small chunks
  • 1 tbsp plain flour
  • 200g/7oz golden caster sugar
  • 1 large egg
  • 80ml/2.7fl oz vegetable or coconut oil (melted and cooled)
  • 1tsp vanilla extract
  • 230ml/7.8fl oz strawberry yoghurt (ideally full fat, but fat-free does work)
  • 250g/8.8oz plain flour (plus 1 extra tbsp. to mix with the strawberries)
  • 1tsp baking soda (bicarbonate of soda)
  • 150g/5.3oz good quality white chocolate, chopped into small chunks
  • 2 tbsp. course pearl sugar (optional)
Instructions
  1. Preheat your oven to 200c/400f and line a 12-hole muffin tin with muffin cases (or if you don't want muffin cases, just spray or brush a little oil in each hole.
  2. Mix all but 2 tbsp. of the chopped strawberries with the plain flour and put to one side
  3. Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the oil and vanilla extract, stir, and then add in the yogurt and stir to combine. Next add in the flour and baking soda and mix together using a wooden spoon. Gently fold in the white chocolate chunks and the chopped strawberries that have already been mixed with 1 tbsp. flour.
  4. Take a 12 hole muffin tin and fill each hole (or muffin case) to the top with the cake mixture. Take the reserved strawberry pieces and sprinkle on to of the muffins, pressing them in slightly, then sprinkle on the pearl sugar. Place the muffins in the oven and cook at 200c/400f for 5 minutes, then turn the oven down to 180c/350f and cook for a further 15 minutes. Once cooked, leave to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.
Recipe by at https://www.ideahacks.com/strawberry-white-chocolate-muffins/