Strawberries! Don’t you just love them?
As soon as they come into season I tend to get a little obsessed..whenever I go food shopping I can’t help myself from throwing a couple of punnets of the sweet red berries in my basket.
While I’m a firm believer that strawberries are at their very best eaten just as they are, perhaps with just a trickling of cream or a scoop of ice cream, I really do love them in these muffins. The berries go almost jammy and they marry in sweet harmony with white chocolate. Give them a try!
Strawberry and white chocolate muffins
Makes 16 (I got 12 muffins and four mini loaves)
175g soft butter
180g caster caster
3 medium eggs, beaten
2 tsp vanilla extract
240ml sour cream
320g plain flour
2tsp baking powder
1/2 tsp bicarbonate soda
1/4 tsp salt
200g fresh strawberries, chopped
150g white chocolate chips
Preheat the oven to 180c. Line a couple of muffin tins with liners.
In a large bowl, mix together (sieve if you really feel the need to – I’m a bit of a kitchen rebel and hardly ever have the desire do it *gasp*confession time!) the flour, baking powder, bicarbonate soda and salt.
Cream the butter and sugar together until light and fluffy, slowly add the eggs a little at a time, beating well after each addition.
Stir in the vanilla, milk and sour cream. Carefully fold in the dry ingredients, stirring gently until *just* combined. Lightly fold in the chopped strawberries and white chocolate. Spoon into your muffin liners, sprinkle with more white chocolate chips and bake for around 25 minutes or until golden and risen.
When they’ve cooled, I like to drizzle a little white chocolate over the tops. Which my boys highly recommend 🙂