White Chocolate Strawberry Muffins with Crunchy Topping

White Chocolate and Strawberry Muffins Recipe

Category: Desserts
Servings: 14 Muffins

Ingredients

Instructions

1. Preheat the Oven and Prepare Ingredients
   Begin by preheating your oven to 180°C (350°F). Line 14 muffin cups with paper liners, ensuring that each is ready for the batter. Set these aside as you move on to the next steps.

2. Prepare Strawberries and White Chocolate
   Wash the strawberries thoroughly and remove the green stems. Chop them into small pieces, roughly the size of your choice. Next, take the white chocolate and chop it into small chunks, ensuring that it will melt into the muffin batter easily. Set both the strawberries and the chocolate aside.

3. Mix Wet Ingredients
   In a large mixing bowl, beat the 3 eggs using a whisk until they are well-combined. Slowly add the whole milk to the eggs, continuing to whisk until the mixture is smooth and slightly frothy.

4. Incorporate Dry Ingredients
   In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and a pinch of salt. Add the seeds from the vanilla pod (or use vanilla extract) for a fragrant, rich flavor. Gradually fold the dry ingredients into the wet mixture, stirring continuously with a wooden spoon or spatula until smooth. The batter should be thick but not overly stiff.

5. Add the Strawberries and Chocolate
   Gently fold the chopped strawberries and white chocolate chunks into the batter, making sure they are evenly distributed. Be careful not to over-mix, as this can affect the texture of your muffins.

6. Prepare the Topping
   For a delightful crunchy topping, combine the cold butter (cut into small cubes), brown sugar, and the reserved 50g of flour in a small bowl. Using your fingers or a pastry cutter, work the ingredients together until you have small, crumbly bits.

7. Fill the Muffin Cups
   Carefully spoon the muffin batter into the prepared muffin tins, filling each cup about halfway. Then, sprinkle the crumbly topping over each muffin, ensuring it is evenly distributed.

8. Bake the Muffins
   Place the muffin tray in the preheated oven and bake for 35 to 40 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean. If you are unsure, check the muffins after 30 minutes and monitor closely to avoid overbaking.

9. Cool and Serve
   Once baked, remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then, transfer the muffins to a wire rack to cool completely. This step helps maintain the light texture and allows the flavors to settle before you enjoy your muffins.

Tips and Variations

• Strawberries: If fresh strawberries are not available, you can substitute them with frozen strawberries. Just be sure to thaw and drain them before chopping to prevent excess moisture in the batter.

• White Chocolate: For a twist, you can use milk chocolate or dark chocolate instead of white chocolate, depending on your preference.

• Make it Dairy-Free: Swap the butter and milk for dairy-free alternatives like coconut oil and almond milk to make this recipe dairy-free.

• Add-ins: For additional flavor, you can incorporate a handful of chopped nuts (like almonds or walnuts) or even a sprinkle of cinnamon to the batter.

Nutritional Information (per muffin)

These White Chocolate and Strawberry Muffins are the perfect balance of sweetness and texture. The soft, fluffy muffin base paired with the sweet chunks of white chocolate and strawberries makes for a treat that’s both indulgent and satisfying. Perfect for breakfast, a snack, or dessert, these muffins are sure to become a new favorite in your recipe collection!