Strawberry White Chocolate Muffins

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; combine with vinegar and let 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; reserve additional strawberries for garnish if desired)
• fresh strawberries (additional amount for garnish, if desired)
• white chocolate chips (additional amount for topping, if desired)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining the cups or greasing them.

2. 2

   Combine the whole milk and vinegar in a glass. Let the mixture stand for 10 minutes, or until it curdles.

3. 3

   In a mixing bowl, whisk the melted butter and granulated sugar until well combined.

4. 4

   Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.

5. 5

   Add the milk-and-vinegar mixture, vanilla bean paste or vanilla extract, Greek yogurt or sour cream, and neutral oil. Mix until well combined.

6. 6

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, and white chocolate chips.

7. 7

   Pour the wet mixture into the dry ingredients and mix just until combined. Do not overmix.

8. 8

   Add the diced strawberries and mix them into the batter. Leave the batter at room temperature for 45 minutes, and do not mix it again afterward.

9. 9

   Divide the batter evenly among the prepared muffin cups. If desired, garnish the tops with additional fresh strawberries and white chocolate chips.

10. 10

    Bake at 425°F (220°C) for 5 minutes.

11. 11

    Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 13–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

12. 12

    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source does not specify the number of muffin cups or the exact yield; 12 muffins is an estimate. Additional topping quantities are left unspecified in the source.

Nutrition per serving

• dessert
• muffins
• baked
• strawberry
• white chocolate
• vegetarian