STRAWBERRY WHITE CHOCOLATE MUFFINS
Make and share this Strawberry White Chocolate Muffins recipe from Food.com.
Provided by 998171
Categories Breakfast
Time 45m
Yield 30 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Line muffin cups or spray your pans.
- Slightly smash strawberries or chop lightly if food processor.
- Mix in sugar, oil and eggs until mixed.
- Mix in flour, baking soda, salt.
- Stir in strawberries and white chocolate chips.
- Spoon batter into muffin cups.
- In side bowl combine streusel topping ingredients. May need to add more flour till it becomes crumbly around the size of a pea.
- Top with streusel topping, about a tsp each.
- Bake 14 to 17 minutes or until light golden brown or toothpick poked in center comes out clean.
- Makes around 2 1/2 dozen muffins. They freeze great! I make this batch and then individually wrap them in foil so I can pop them in the toaster oven in the morning. Or you can microwave for 20 seconds.
Nutrition Facts : Calories 204.7, Fat 9.4, SaturatedFat 3.2, Cholesterol 31.1, Sodium 151.8, Carbohydrate 27.7, Fiber 0.6, Sugar 15.8, Protein 2.8
WHITE CHOCOLATE STRAWBERRY MUFFINS
Make and share this White Chocolate Strawberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 47m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside.
- Add the strawberries with their juice, and the sugar to a food processor or electric blender.
- Process for 30 seconds, until the mixture is smooth.
- Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla.
- Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform.
- Pour the strawberry mixture over the flour mixture.
- Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix).
- Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full.
- Bake in a 400° oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached.
- Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack.
- Cool completely before storing in an airtight container or freezing.
Nutrition Facts : Calories 202.7, Fat 4, SaturatedFat 2.2, Cholesterol 20.3, Sodium 357, Carbohydrate 37.8, Fiber 1.2, Sugar 18.6, Protein 4
RASPBERRY & WHITE CHOCOLATE MUFFINS
Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
- Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
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