Strawberry, White Chocolate Muffins
Strawberry and white chocolate, an iconic flavour combination, that your guests will enjoy. These muffins are perfectly sweet and quite simple to make! The best part is, they can be frozen, which is just what you need for on-the-go snacks, lunch boxes or last minute hosting.
130g soft, unsalted butter
1 cup caster sugar
2 large, free range eggs
2 tsp vanilla extract
1 cup buttermilk (can make your own if you don’t have - see notes below)
2 1/2 cups plain flour
4 tsp baking powder
1/2 tsp salt
3 cups chopped strawberries
1 cup white chocolate chips/chunks
Ingredients:
Pre-heat oven to 180 degrees Celsius.
Cream the butter and sugar in a large bowl.
Mix in the eggs.
Add the vanilla extract and buttermilk, then mix.
Mix in the flour, baking power and salt. Don’t over mix.
Fold in the chocolate and strawberries.
Spoon batter into muffin tins and bake for 25-30 minutes, until tester/skewer comes out clean.
Enjoy!
Method:
Notes:
Muffins can be frozen.
If you don’t have buttermilk, you can make your own (1 cup full cream milk & 1 tablespoon lemon juice).
Buttermilk alternatives: Greek yoghurt or sour cream (same quantity).
For large muffins, use a muffin tin, not a cupcake tin, and fill 3/4 full.
For “bakery style” muffin papers, cut baking paper into large squares.