Strawberry White Chocolate Chip Muffins
Updated: Jun 23, 2020
When strawberries are in season, I keep a fresh bowl of them in the fridge ready to snack on or blended in a smoothie. I'll also freeze them and they're good for a couple months. Strawberries are a staple in my house, it's definitely a must have! Which, leads me to these muffins! I've made banana muffins, blueberry muffins, but had never thought of making of making strawberry. I know that chocolate and strawberries are a classic combo, so I had to create a little white chocolate strawberry duo action. These are super moist muffins that have no artificial strawberry flavor. It's all about fresh ingredients! Which is why there are a little over 2 cups of fresh strawberries in this recipe. Have them as a snack or a little morning dessert.
Strawberry and White Chocolate Muffins
Yield: 12-14 muffins
Total- 40 minutes
2 ¼ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 stick unsalted room temperature butter (½ cup)
1 cup granulated sugar
2 eggs, room temperature
⅓ cup greek yogurt
¼ cup milk
1 ¼ cup pureed fresh strawberries (10-12 strawberries blended)
4 tbsp powdered sugar
1 cup diced fresh strawberries (6-8 strawberries)
½ cup white chocolate chips plus 1 teaspoon flour to coat
Preheat the oven to 375 degrees Fahrenheit.
Spray and grease your muffin pan with nonstick baking spray or line muffin tins with paper liners.
In a separate bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
Take the pureed strawberries and mix 3 tablespoons of powdered sugar. Set aside.
Take the diced strawberries and mix 1 tablespoon of powdered sugar. Set aside.
Using a stand mixer with paddle attachment, beat the room temperature butter and sugar for about 3 minutes. Then, add one egg at a time while it’s mixing. Then, add the greek yogurt. Mix until all combined.
Start pouring in the flour mixture and milk in batches until all combined.
Remove the bowl from the stand mixer and fold in the pureed and diced strawberries.
In a little separate bowl, toss the white chocolate chips with the flour to coat. This is so the chocolate chips don’t sink to the bottom.
Fold in white chocolate chips into the batter and pour the batter into the prepared muffin tins.
Bake for 23-25 minutes, until the toothpick comes out clean.