These Strawberry & White Chocolate Muffins turned out, SO, SO GOOD!
They are fluffy, moist, chocolatey, fruity and super easy to make.
We absolutely adore the flavour combo of Strawberry and White Chocolate, and they feel super indulgent and are perfect for a sweet treat with your mid-day cup of tea or coffee.
Delicious warm from the oven or cooled, but when warm from the oven the chocolate is slightly melted - Delicious!
Let's crack on with the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
Makes 12 regular sized muffins or 6-8 large if using deep lined muffin trays
2x cups of Self-raising Flour
2x tsp of Baking Powder
3/4 cup of Caster Sugar
1x cup of Plain Yoghurt
2x Eggs
1/3 cup of Olive Oil
2x capfuls of Vanilla Extract
160g of White Chocolate - broken into squares & halved for chunky pieces
230g of Fresh Strawbberys - chopped
Pinch of Salt
METHOD
Preheat the oven to 200C and prepare your muffin pan. We use a silicone tray, but use whatever you prefer. If not using a silicone tray, then don't forget to grease or line your trays.
In a large mixing bowl add the flour, baking powder, sugar and salt.
Combine together using a wooden spoon.
Add your chopped strawberries to a small bowl, and sprinkle with 2 tsp of the flour mixture. Carefully toss the strawberries ensuring they are coated with the flour. This step helps prevent your fruit from sinking to the base of your muffins.
Except for the strawberries and chocolate, go ahead and add all the other ingredients to your flour mixture, and mix together with a fork or wooden spoon.
Once fully combined add in the chunks of white chocolate and fold through.
Finally and carefully fold in the chopped strawberries.
Now divide your mixture equally to fill your muffin tray.
Bake on the top shelf of the oven for approximately 20 - 25 minutes or until a skewer comes out clean. All ovens vary in temperature so we recommend checking at 15 minutes.
Once baked remove from the oven and transfer to a wired cooling rack to cool.
Enjoy!
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