Directions
- 1In a glass, combine the milk and vinegar. Let it sit for 10 minutes or until it curdles.
- 2In a mixing bowl, whisk together the melted butter and sugar until well combined.
- 3Add the eggs and whisk for 2-3 minutes or until pale in color.
- 4Add the milk mixture, vanilla extract, Greek yogurt, and oil. Mix until well combined
- 5In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and white chocolate chips.
- 6Pour the wet mixture into the dry ingredients and mix until just combined. Add strawberries and mix. Do not overmix the batter.
- 7Leave the batter for 45 minutes on room temp, do not mix again.
- 8Divide the batter evenly among the lined muffin cups.
- 9Garnish with more fresh strawberries and chocolate on top if desired.
- 10Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean.
- 11Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 0.5 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 2.5 cups all-purpose flour
- 2 eggs, room temperature
- 1 cup white chocolate chips
- 1 cup whole milk
- 1 tablespoon vinegar
- 0.25 cup Greek yogurt or sour cream, room temp
- 2 tablespoons neutral oil
- 1 cup fresh strawberries, diced into small pieces
Equipment
mixing bowlwhiskmuffin tinpaper liners
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