Strawberry White Chocolate Muffins (Excellent Recipe!)

Being a lover of white chocolate and strawberries, I wanted to come up with not just a good, but a great white chocolate and strawberry muffin recipe. I won't say I'm there yet but this muffin recipe which is adapted from Bouchon Bakery blueberry muffins is definitely a keeper.

If you have not tried making Bouchon blueberry muffins, you absolutely must try this weekend. It is the best muffin recipe. This recipe is perfect if you prefer your cake light and fluffy compared to denser fine crumbed cakes. If you want a different flavour, try my version which uses the same basic cake recipe but with strawberries and white chocolate.

Strawberry White Chocolate Muffins

White chocolate lovers will be in love with this moist and fluffy strawberry muffin brimming with chunks of Toblerone white chocolate and moist strawberry pieces. Nibble on the crunchy streusel first or eat the cake together with the streusel.
 
Preparation time: 30 minutes

Cooking time: 40 minutes
Utensils needed: 12 cup muffin pan

Serves 12

Level of difficulty: *

Ingredients 

Cake:
140g fresh strawberries, diced
1 tbsp AP flour ~ mix together and set aside

85g SR flour
110g cake flour
1/2 tsp baking powder
1/2 tsp baking soda

100g butter
95g caster sugar
1 large egg
2 tbsp strawberry jam
white chocolate cream (20g whipping cream + 20g white chocolate +1 tbsp white chocolate cocoa powder (optional) ~ cook over simmering water until thicken and well-combined)
1/4 tsp vanilla extract
60ml buttermilk
100g Toblerone white chocolate, cut into chunks

Streusel:
50g AP flour
50g ground almond
50g caster sugar
50g butter

Method

1. To make the streusel, combine all the ingredients in a large bowl and mix with hands until mixture becomes a dough. Keep dough in the fridge. 

2. Sift flour, baking powder and salt and set aside. 

3. In a mixing bowl, beat butter and sugar until mixture is smooth. Add egg and continue beating until light and fluffy. Add strawberry jam, white chocolate cream and vanilla extract and mix until well-combined.

4. Fold in dry ingredients and alternate with milk. Fold in chocolate chunks and strawberry pieces.

5. Pour batter into muffin liners until half full. Sprinkle generously with streusel on top.

6. Bake in preheated oven at 170C for 40 minutes.

-------------------------------------------------------------------

You can get white cocoa powder from Ghirardelli or Whittard. If like me you don't have either of those brands where you live, just substitute with 1/2 tbsp of coconut flakes and 1/2 tbsp of vanilla powder. That'll do the trick.

The muffins are best eaten on the day they're baked. If you have to store them in the fridge to be eaten another day, just reheat for about 5 minutes in the oven toaster before serving. 

These muffins are to die for!

Happy baking! xx