Strawberry White Chocolate Muffins

Steps

1. 1

   Preheat your oven to 425°F (220 °C) (200°C (400 °F)). Line a muffin tin with paper liners or grease with non-stick spray.

2. 2

   In a large mixing bowl, whisk together the 2 1/3 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.

3. 3

   In a separate bowl, mix the 2/3 cup milk, 8 tbsp melted butter, 1/3 cup melted white chocolate, 2 eggs, and 1 tsp vanilla extract until thoroughly combined.

4. 4

   Prepare the crumble by mixing 1/2 cup flour, 1/4 cup sugar, 3 tbsp brown sugar, and 4 tbsp butter until it reaches a crumbly consistency.

5. 5

   Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined; do not over mix.

6. 6

   Gently fold in the chopped strawberries and 3/4 cup white chocolate chips into the batter.

7. 7

   Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Top with the prepared crumble mixture.

8. 8

   Place the muffin tin in the preheated oven and bake at 425°F (220 °C) for 12-15 minutes.

   Start 12-minute timer
9. 9

   Reduce the oven temperature to 350°F (180 °C) (175°C (350 °F)) and continue baking for 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

   Start 10-minute timer
10. 10

    Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

    Start 5-minute timer