Strawberry White Choc Muffins

Name: Strawberry White Choc Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: 120g plain flour; 120g granulated sugar; 60g unsalted butter, melted; Pinch of salt; 250g caster sugar + extra for sprinkling; Zest of 2 large lemons; 3 large eggs; 250ml whole milk; 250ml light olive oil (can substitute for other oils); 375g plain or spelt flour; 2 tsp baking powder; 1/4 tsp sea salt; 250g fresh strawberries; 200g white chocolate chips

14 steps

Prep:20minCook:30min

The best fluffy bakery style muffins with a streusel topping, filled with fresh strawberries and white chocolate.

Updated at: Thu, 17 Aug 2023 11:26:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories480.7 kcal (24%)

Total Fat24.6 g (35%)

Carbs60.2 g (23%)

Sugars34.3 g (38%)

Protein6.2 g (12%)

Sodium139.4 mg (7%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

Streusel

120gplain flour

120ggranulated sugar

60gunsalted butter

melted

salt

Muffin batter

250gcaster sugar

+ extra for sprinkling

250mlwhole milk

250mllight olive oil

can substitute for other oils

375gplain flour

or spelt

2 tspbaking powder

¼ tspsea salt

250gfresh strawberries

200gwhite chocolate chips

Instructions

Streusel and preparation

Step 1

Firstly make the streusel by mixing salt, flour and sugar in a bowl well and then pour over melted butter. Mix together with a fork scraping back and forth to make a crumble (not a crumb so they should be some big pieces) and allow it to cool. Refrigerate your streusel while you make your muffin batter.

Step 2

Chop your strawberries and set aside. For this recipe I weighed out 250g of strawberries before chopping.

Muffin Batter

Step 3

Now for the muffins, use your fingers to mix caster sugar and lemon zest in a bowl and set aside. Do this until the sugar is tinted yellow, light and fluffy.

Step 4

Lightly whisk your eggs in a large mixing bowl until they come together.

Step 5

Whisk in your milk.

Step 6

Pour in your olive oil whisking as you go to produce a smooth mixture.

Step 7

Add your lemon zest/sugar mixture and whisk everything together.

Step 8

Sift in your flour half at a time (whisk in between) and add your baking powder and a good pinch of sea salt.

Step 9

Whisk everything together gently until just combined (take care not to overmix) to form a smooth, glossy batter without any lumps of flour.

Step 10

Add in your white chocolate chips and your chopped strawberries, leaving some chopped strawberries to add to the top. Mix gently to combine.

Step 11

Chill your mixture in the fridge for a minimum of 30 minutes. (A couple of hours or overnight for an even better rise on your muffins - but in this case add your strawberries before baking).

Step 12

Pre-heat your oven to 190C/180C fan when ready to bake.

Step 13

Line your muffin tin with cases and fill each muffin almost to the top after chilling using an ice cream scoop. Then sprinkle over your streusel, some extra strawberries and some caster sugar. This recipe makes around 15 regular sized muffins and 8 jumbo muffins.

Step 14