Imported from Instagram

Strawberry White Chocolate Muffins

Name: Strawberry White Chocolate Muffins
Prep time: 65 min
Cook time: 20 min
Total time: 130 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup Unsalted butter (Melted); 1 cup Granulated sugar; 2 tsp Baking powder; 0.5 tsp Baking soda; Salt (A pinch); 1 tbsp Vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract); 2.5 cups All-purpose flour; 2 Eggs (Room temperature); 1 cup White chocolate chips (Plus more for sprinkling on top); 1 cup Whole milk (Room temperature; combined with vinegar and allowed to curdle); 1 tbsp Vinegar (Added to the milk); 0.25 cup Greek yogurt or sour cream (Room temperature; use either Greek yogurt or sour cream); 2 tbsp Neutral oil; 1 cup Fresh strawberries (Diced into small pieces; additional strawberries may be used for garnish); Fresh strawberries (Additional amount for garnish, if desired); White chocolate chips (Additional amount for topping, if desired)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender strawberry muffins studded with white chocolate chips and finished with extra berries and chocolate. The batter rests before baking, then starts at high heat to encourage a tall muffin top.

12 servings130 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

0.5 cup Unsalted butter (Melted)
1 cup Granulated sugar
2 tsp Baking powder
0.5 tsp Baking soda
Salt (A pinch)
1 tbsp Vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
2.5 cups All-purpose flour
2 Eggs (Room temperature)
1 cup White chocolate chips (Plus more for sprinkling on top)
1 cup Whole milk (Room temperature; combined with vinegar and allowed to curdle)
1 tbsp Vinegar (Added to the milk)
0.25 cup Greek yogurt or sour cream (Room temperature; use either Greek yogurt or sour cream)
2 tbsp Neutral oil
1 cup Fresh strawberries (Diced into small pieces; additional strawberries may be used for garnish)
Fresh strawberries (Additional amount for garnish, if desired)
White chocolate chips (Additional amount for topping, if desired)

Steps

1
Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining it or greasing it.
2
Pour the room-temperature milk and vinegar into a glass. Stir them together and let the mixture stand for 10 minutes, or until it curdles.
3
In a mixing bowl, whisk the melted butter and granulated sugar together until well combined.
4
Add the room-temperature eggs. Whisk for 2–3 minutes, until the mixture becomes pale in color.
5
Add the curdled milk mixture, vanilla bean paste or vanilla extract, room-temperature Greek yogurt or sour cream, and neutral oil. Mix until well combined.
6
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, and white chocolate chips.
7
Pour the wet mixture into the bowl of dry ingredients. Mix only until just combined.
8
Add the diced strawberries and mix them into the batter. Do not overmix.
9
Leave the batter at room temperature for 45 minutes. Do not mix the batter again after it has rested.
10
Divide the rested batter evenly among the prepared muffin cups.
11
If desired, garnish the muffin tops with additional fresh strawberries and white chocolate chips.
12
Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C).
13
Continue baking for an additional 13–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
14
Allow the muffins to cool in the tin for 5 minutes. Transfer them to a wire rack and let them cool completely.

Notes

The source does not specify the exact muffin yield; 12 muffins is an estimate based on a standard muffin tin. The amount of additional topping strawberries and white chocolate is left unspecified in the source.