Strawberry & White Chocolate Muffins

Recipe:

Ingredient Notes:

• Strawberries: Only fresh berries are suitable in this case because frozen berries release too much moisture and don’t have the best consistency.
  You can use other fruit and berry fillings instead of strawberries, such as raspberries, blueberries, peaches, and fresh mango.
• Chocolate: White chocolate accentuates the flavor of strawberries nicely. Alternatively, you can use milk chocolate; strawberries go well with it, too. It will be a different flavor variation, though.
  You can use chocolate in bar or chip form.
• Butter. For this recipe, use butter with a fat content of 72% or higher. It should be soft at room temperature so that you can beat it with sugar, but not melted.
• Eggs: Use medium eggs, which weigh about 55 grams. Use eggs at room temperature for the best batter consistency.
• Flour: Use all-purpose flour with a protein content of about 10%. Strong bread flour is not suitable for this recipe.
• Sugar: Use regular white granulated sugar. Fine sugar dissolves faster and more completely in the batter.
• Milk: Use regular milk with a fat content between 2.5% and 3.5%. Lactose-free milk is also suitable.

Let’s start cooking.

Cream the butter and sugar together.

It’s normal for the sugar not to dissolve completely.

Add the egg and lemon juice. Beat again until smooth.

Add half of the flour that has been sifted with baking soda, salt, and baking powder. Mix it in. Pour in the milk and stir. Then, add the remaining flour mixture and mix until smooth.

Add the finely chopped strawberries and chocolate.

Stir.

Spread the batter into muffin cups. Bake in a preheated oven at 180°C (355°F) for about 30 minutes or until a wooden skewer inserted into the center comes out clean.

Cool on a rack, sprinkle with powdered sugar, and serve.

Enjoy!

This Strawberry & White Chocolate Muffins recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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