• Sarah L Samuels

Strawberry & White Chocolate Muffins

Muffins are something we always see on our trips to America and something I love to eat! I wanted to make a nice summer version so I used strawberries and paired them with white chocolate and it worked perfectly in this recipe!



It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.



Jump to recipe


To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then put the muffin liners/ cupcake liners into a muffin tray.



Chop the strawberries into small pieces - similar to the size of the chocolate chips.



Weigh all the flour, baking powder and caster sugar into a large bowl.


Then add the egg, sour cream, oil, milk and vanilla extract.



With a hand whisk, mix until smooth and there are no traces of flour.



Fold in the strawberry and white chocolate chips.



Then divide the mixture equally between the liners.



Bake for 30 minutes or until a skewer comes out cleanly.




Strawberry & White Chocolate Chip Muffins


Sarah’s servings: 10 Muffins or 12 Cupcakes

Baking time: 30 minutes

Sarah’s skill: Easy


Ingredients:


185g Plain flour

1 tsp Baking powder

125g Caster sugar

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

1tsp Vanilla extract

150g Chopped Strawberries

100g White chocolate chips


Method:

  1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

  2. Put the muffin liners/ cupcake liners into a muffin tray.

  3. Weigh all the dry ingredients into a large bowl then all all the wet ingredients.

  4. With a hand whisk mix until smooth.

  5. Fold in the white chocolate chips and strawberries then divide the mixture equally between the liners.

  6. Bake for 30 minutes or until a skewer comes out cleanly.



Download recipe

StrawberryWhiteChocMuffins
.pdf
Download PDF • 124KB

Sarah’s extra slice…..


You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.


You can use any light flavourless oil in this recipe.



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