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Strawberry White Chocolate Muffins

Strawberry White Chocolate Muffins: Sweet, Fruity Bliss in Every Bite

Indulge in these Strawberry White Chocolate Muffins that combine the freshness of strawberries with creamy white chocolate.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 3/4 cup granulated sugar Coconut sugar is an alternative for a less refined option.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 1 teaspoon salt Omit if on a low-sodium diet.
  • 3/4 cup whole milk Substitute with non-dairy milk for a vegan option.
  • 1/3 cup oil Melted butter can be used for enhanced flavor.
  • 1 large egg For vegan, use 1/4 cup unsweetened applesauce.
  • 1 teaspoon vanilla extract Opt for pure vanilla for best taste.
  • 1 cup white chocolate chips Vegan chips can be used if needed.
  • 3/4 cup chopped strawberries Frozen strawberries can be utilized without thawing.
Topping
  • 1/2 cup additional white chocolate chips Sprinkle on top for extra sweetness.
  • 3/4 cup chopped strawberries Add to the top for enhanced fruity flavor.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • cookie scoop

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients including flour, sugar, baking powder, and salt.
  3. In another bowl, combine the wet ingredients: milk, oil, egg, and vanilla extract, whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped strawberries and white chocolate chips carefully.
  6. Scoop the batter into the muffin liners, filling about 2/3 full, and sprinkle remaining toppings on top.
  7. Bake for 20 minutes or until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be customized with different types of chocolate or nuts for added flavor and texture.

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