Strawberry White Chocolate Muffins

25 mins
Serves 1
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Directions

  1. 1In a glass, combine milk and vinegar. Let sit for 10 minutes.
  2. 2In a glass, combine milk and vinegar. Let sit for 10 minutes.
  3. 3In a glass, combine milk and vinegar. Let sit for 10 minutes.
  4. 4In a mixing bowl, whisk together melted butter and sugar until well combined.
  5. 5In a mixing bowl, whisk together melted butter and sugar until well combined.
  6. 6In a mixing bowl, whisk together melted butter and sugar until well combined.
  7. 7Add eggs and whisk for 2-3 minutes until pale.
  8. 8Add eggs and whisk for 2-3 minutes until pale.
  9. 9Add eggs and whisk for 2-3 minutes until pale.
  10. 10Add milk mixture, vanilla, yogurt, and oil; mix until combined.
  11. 11Add milk mixture, vanilla, yogurt, and oil; mix until combined.
  12. 12Add milk mixture, vanilla, yogurt, and oil; mix until combined.
  13. 13In a separate bowl, combine flour, baking powder, baking soda, salt, and white chocolate chips.
  14. 14In a separate bowl, combine flour, baking powder, baking soda, salt, and white chocolate chips.
  15. 15In a separate bowl, combine flour, baking powder, baking soda, salt, and white chocolate chips.
  16. 16Pour wet mixture into dry ingredients; mix until just combined. Add strawberries and mix gently.
  17. 17Pour wet mixture into dry ingredients; mix until just combined. Add strawberries and mix gently.
  18. 18Pour wet mixture into dry ingredients; mix until just combined. Add strawberries and mix gently.
  19. 19Divide batter evenly among lined muffin cups. Garnish with more strawberries and chocolate.
  20. 20Divide batter evenly among lined muffin cups. Garnish with more strawberries and chocolate.
  21. 21Divide batter evenly among lined muffin cups. Garnish with more strawberries and chocolate.
  22. 22Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for 13-15 minutes, or until a toothpick comes out clean.
  23. 23Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for 13-15 minutes, or until a toothpick comes out clean.
  24. 24Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for 13-15 minutes, or until a toothpick comes out clean.
  25. 25Cool for 5 minutes before transferring to a wire rack to cool completely.
  26. 26Cool for 5 minutes before transferring to a wire rack to cool completely.
  27. 27Cool for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 1 cup white chocolate chips
  • 1 cup white chocolate chips
  • 1 cup white chocolate chips
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 0.25 cup Greek yogurt or sour cream, room temperature
  • 0.25 cup Greek yogurt or sour cream, room temperature
  • 0.25 cup Greek yogurt or sour cream, room temperature
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 1 cup fresh strawberries, diced into small pieces
  • 1 cup fresh strawberries, diced into small pieces
  • 1 cup fresh strawberries, diced into small pieces

Equipment

mixing bowlwhiskmeasuring cupsmeasuring spoonsspatulamuffin tinbaking cupsscissorsoventoothpick