Description

These Strawberry & White Chocolate Muffins are an irresistible treat that are perfect for when you want a sweet muffin that’s not too heavy.

These have a delicious homemade strawberry jam filling, and a sweet and crunchy crumble topping. Strawberry muffins are a bit unique on their own so these are sure to turn heads when you serve them. Plus, the addition of white chocolate makes them rich and sweet.

These yummy muffins are one of many muffin and cupcake recipes I come back to again and again. These Chocolate Raspberry Muffins are DELICIOUS.

You can’t go wrong with a classic Chocolate Chip Muffin, either. And, for a blend of cupcake/muffin, these Vegan Carrot Cake Cupcakes just might become your new favorite.

Ingredients

Units Scale

Muffins

118ml milk
2 eggs
1 1/2 teaspoons of vanilla extract
113 grams of salted butter melted
200 grams of granulated sugar
250 grams of all-purpose flour
2 teaspoons of baking powder
1/8 teaspoon of baking soda
170 grams of fresh strawberry dice
85 grams of white chocolate (chips or chunks)

Strawberry jam topping

25 grams of granulated sugar
170 grams of fresh strawberry
1 tablespoon of lemon juice
1 tablespoon of water

Crumble topping

72 grams of all-purpose flour
50 grams of sated butter melted
30 grams of brown sugar
50 grams of granulated sugar

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Instructions

Preheat the oven to 425°F (200°C).
In a large mixing bowl, blend together the milk, eggs, vanilla and melted butter.
Once combined, add the sugar, baking powder, baking soda and flour and mix until it forms a soft batter.
Add in the strawberries and white chocolate and mix.
Spoon / scoop mixture into muffin patty trays.
In a small mixture bowl, ass the granulated sugar, fresh strawberries, lemon juice and water. Mix together until it becomes a jam like consistency.
Using a teaspoon, spoon a small amount of strawberry jam into the middle of the (uncooked) muffins
Using a toothpick or chopstick, lightly mix the jam into the muffin mixture, into the top layer.
Make the crumble topping by adding the flour, melted butter, brown sugar and granulated sugar into a bowl, mix together and sprinkle a decent amount on top of your (uncooked) muffins.
Bake at 425°F (200°C) for 13 minutes, then reduced to 360°F (180°C) and bake for 14 minutes or until a toothpick inserted in the center come out clean.

Notes

It’s better to use fresh strawberries for this recipe.
If you’re short on time you can use store bought strawberry jam and forego the crumble topping.
You can also use dark chocolate instead of white chocolate as it pairs well with strawberries

Prep Time: 20
Cook Time: 27
Category: Muffins
Method: Oven
Cuisine: International