After couple of my recent blueberry bakes I’ve decided now it’s the time to move onto some strawberry delights! Shall we start with my Strawberry Muffins with White Chocolate Drizzle? Oh yes! Quick and easy to put together and as long as you follow my method, these are pretty much foolproof.
I do love fruity bakes, especially the ones involving berries. You might remember my Easy Strawberry Yogurt Cake I shared with you last year. Also more recently I’ve discovered the love for rhubarb hence my recipe for Easy Rhubarb Cake which turned out to be extremely popular with you my lovely readers!
These muffins are yet another addition to the berry bakes family and let me tell you, they are soo good! I love muffins and who doesn’t? They are perfect for feeding hungry crowd of kids at playdates but also fantastic for school bake sales, coffee mornings, picnics and even as an occasional breakfast treat (why not)! They look rather pretty too, especially when decorated with slices of strawberries and some fresh mint leaves – perfect for your Wimbledon watching gatherings (tennis isn’t my thing I’m afraid lol 😉 ).
Quick, easy and portable – that’s my sort of combination!
Hands on tips when making Strawberry Muffins with White Chocolate Drizzle!
One really cool thing about these muffins is that you don’t even need a fancy mixer. In fact, I would urge you to resist using one even if you own it. These guys come out best when made by hand. All you need are couple of bowls, balloon whisk or a fork and a silicon or wooden spoon for mixing/folding.
I usually pop all the dry ingredients in a large bowl and give them a good mix with a baloon whisk to make sure that they are all nicely and evenly distributed (no sieving here). All the wet ingredients go into another bowl and are mixed thoroughly. I then create a well in the middle of my dry ingredients and pour in the wet ones. That’s where gentle mixing/folding of the dry ingredients into wet ones come into play and where we tend to overmix batters when using standing mixers. Few gentle folding movements until you can no longer see the flour will suffice. Add strawberries, fold again and that’s that!
If you can brave having your oven on for half an hour in this heat then I urge you to go for it and give these delicious muffins a go! You won’t regret it!
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Strawberry Muffins with White Chocolate Drizzle
- 250 g plain flour
- 2 tsp baking powder
- 100 ml rapeseed or sunflower oil
- 125 ml full fat yogurt
- 2 eggs
- 150 g caster sugar
- grated zest of one lemon
- 1 tsp vanilla extract
- 250 g strawberries washed, hulled and roughly chopped
- 50 g white chocolate
- extra strawberries for garnish optional
- few fresh mint leaves for garnish optional
- Wash and hull the strawberries. Dry them gently with kitchen towel and chop roughly, set aside.
- Preheat the oven to 180C/350F/Gas Mark 4. Put plain flour, sugar, baking powder and lemon zest in a large bowl and whisk gently with a balloon whisk or mix with the fork.
- In another bowl whisk together eggs, oil, yogurt and vanilla extract until well combined and of smooth, almost batter like consistency.
- Make a well in the centre of your dry ingredients and pour in your wet mixture. Mix it in gently and only until all the ingredients are combined and you can no longer see the flour. Take care not to overmix. Add chopped strawberries and fold them in gently.
- Divide the batter in between 12 muffin cases and bake in pre-heated oven for approx. 25 min until toothpick inserted in the centre comes out clean. Let the muffins cool a bit on the wire rack before drizzling them with melted chocolate*. Decorate with slices of strawberries and mint leaves if desired.
Some more muffin recipes you might enjoy:
Have you tried my Strawberry Muffins with White Chocolate Drizzle? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Strawberry Muffins with White Chocolate Drizzle with the following pages:
Cook Blog Share hosted by Eb at Easy Peasy Foodie
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
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