Imported from Instagram

White Chocolate Strawberry Muffins

Name: White Chocolate Strawberry Muffins
Prep time: 45 min
Cook time: 20 min
Total time: 95 min
Yield: 12 servings
Cuisine: American
Ingredients: 315 g all-purpose flour; 2 tsp baking powder; 0.5 tsp baking soda; 1 cup granulated sugar; 2 eggs (Room temperature); 0.5 cup unsalted butter (Melted); 2 tbsp neutral oil; 1 cup fresh strawberries (Diced); 1 tbsp vanilla bean paste (The method refers to this as vanilla extract); 1 cup buttermilk; 0.25 cup sour cream; 1 cup white chocolate chips; salt (A pinch)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender strawberry muffins studded with white chocolate chips, made with buttermilk, sour cream, and vanilla bean paste. A brief high-temperature bake helps create a tall muffin top before the muffins finish baking at a lower temperature.

12 servings95 minAmerican

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Ingredients

315 g all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
1 cup granulated sugar
2 eggs (Room temperature)
0.5 cup unsalted butter (Melted)
2 tbsp neutral oil
1 cup fresh strawberries (Diced)
1 tbsp vanilla bean paste (The method refers to this as vanilla extract)
1 cup buttermilk
0.25 cup sour cream
1 cup white chocolate chips
salt (A pinch)

Steps

1
Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining the cups with liners or greasing them.
2
In a mixing bowl, whisk together the melted butter, neutral oil, and granulated sugar until well combined.
3
Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.
4
Add the buttermilk, vanilla bean paste, and sour cream. Mix until well combined.
5
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture for coating the strawberries.
6
Pour the wet mixture into the dry ingredients and mix just until combined.
7
Toss the diced strawberries with the reserved 2 tablespoons of dry mixture.
8
Add the coated strawberries and white chocolate chips to the batter. Do not overmix.
9
Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after resting.
10
Divide the batter evenly among the prepared muffin cups.
11
Bake at 425°F (220°C) for 5 minutes.
12
Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
13
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source lists vanilla bean paste in the ingredients but refers to vanilla extract in the method; vanilla bean paste was retained. The source does not state the muffin yield, so 12 muffins is an estimate based on a standard muffin tin.