Description
Tender strawberry muffins filled with fresh berries and white chocolate, finished with a buttery crumble and optional white chocolate drizzle—ideal for brunch or snacking.
Ingredients
120 g melted butter (½ cup + 1 Tbsp)
100 g granulated sugar (¼ cup + 3 Tbsp)
50 g light brown sugar (¼ cup packed)
1 large egg
120 g thick plain yogurt (½ cup)
1 tsp vanilla extract
250 g all-purpose flour (1 cup + ½ cup + 1 Tbsp)
2 tsp baking powder
105 g fresh strawberries, hulled and sliced (½ cup)
65 g chopped white chocolate (+ extra for drizzle)
For crumble: 90 g all-purpose flour (½ cup + 1 Tbsp)
35 g granulated sugar (2 Tbsp + 2 tsp)
20 g light brown sugar (1 Tbsp + 2 tsp)
55 g softened butter (¼ cup)
Instructions
- Preheat oven to 220 °C (425 °F) and line muffin tray with liners.
- Whisk melted butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla. Mix in yogurt.
- In a separate bowl, whisk flour and baking powder. Toss in strawberries and white chocolate.
- Combine wet and dry mixtures. Fold until just combined.
- For crumble: mix flour, sugars, and butter until crumbly.
- Scoop batter into liners, fill ¾ full. Top with crumble.
- Bake at 220 °C for 5 minutes, then lower to 180 °C (350 °F) and bake for 25 minutes or until golden and a toothpick comes out clean.
- Cool in tray 5 minutes, then transfer to rack.
- Drizzle with melted white chocolate once cooled (optional). Serve and enjoy.
Notes
- Use mixed berries or other chocolates for variation.
- Add lemon or orange zest for brightness.
- Substitute sour cream or buttermilk for yogurt if needed.
- Use gluten-free flour blend for a GF version.
- Freeze un-drizzled muffins for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
