This recipe uses Stacie’s basic muffin formula described in this week’s episode. If you don’t like (or have) strawberries and/or white chocolate chips, add 1 1/2 to 2 cups of your favorite mix-ins; the rest will stay the same for any sweet muffin.
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Oliver’s Strawberry White Chocolate Chip Muffins
- Yield: 12 muffins 1x
Description
This recipe uses Stacie’s basic muffin formula described in this week’s episode. If you don’t like (or have) strawberries and/or white chocolate chips, add 1 1/2 to 2 cups of your favorite mix-ins; the rest will stay the same for any sweet muffin.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoons kosher salt
1 egg, beaten
1 cup milk
1/4 cup butter, melted & slightly cooled
1 cup white chocolate chips (I recommend the highest quality chips you can find, such as Guittard)
1 cup fresh washed, hulled, cut up strawberries (or thawed frozen strawberries that have been drained)
Instructions
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
3. In a separate bowl, combine egg, milk and butter. Add the wet ingredients to the dry and mix gently with a wooden spoon until well combined.
4. Gently fold the white chocolate chips and strawberries into the batter.
5. Spoon batter into muffin cups, filling them about 3/4 of the way. Bake for about 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.