Strawberry White Chocolate Muffins

70 mins
Serves 6
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Directions

  1. 1Combine milk and vinegar in a glass and let it sit for 10 minutes.
  2. 2Combine milk and vinegar in a glass and let it sit for 10 minutes.
  3. 3Combine milk and vinegar in a glass and let it sit for 10 minutes.
  4. 4Whisk together melted butter and sugar until well combined.
  5. 5Whisk together melted butter and sugar until well combined.
  6. 6Whisk together melted butter and sugar until well combined.
  7. 7Add eggs and whisk for 2-3 minutes until pale in color.
  8. 8Add eggs and whisk for 2-3 minutes until pale in color.
  9. 9Add eggs and whisk for 2-3 minutes until pale in color.
  10. 10Add the milk mixture, vanilla extract, Greek yogurt, and oil; mix well.
  11. 11Add the milk mixture, vanilla extract, Greek yogurt, and oil; mix well.
  12. 12Add the milk mixture, vanilla extract, Greek yogurt, and oil; mix well.
  13. 13Combine flour, baking powder, baking soda, salt, and white chocolate chips in a separate bowl.
  14. 14Combine flour, baking powder, baking soda, salt, and white chocolate chips in a separate bowl.
  15. 15Combine flour, baking powder, baking soda, salt, and white chocolate chips in a separate bowl.
  16. 16Pour wet mixture into dry ingredients and gently mix until combined. Add strawberries and mix again.
  17. 17Pour wet mixture into dry ingredients and gently mix until combined. Add strawberries and mix again.
  18. 18Pour wet mixture into dry ingredients and gently mix until combined. Add strawberries and mix again.
  19. 19Let the batter rest at room temperature for 45 minutes. DO NOT MIX AGAIN.
  20. 20Let the batter rest at room temperature for 45 minutes. DO NOT MIX AGAIN.
  21. 21Let the batter rest at room temperature for 45 minutes. DO NOT MIX AGAIN.
  22. 22Preheat oven to 425°F (220°C). Prepare the muffin tin by lining or greasing it.
  23. 23Preheat oven to 425°F (220°C). Prepare the muffin tin by lining or greasing it.
  24. 24Preheat oven to 425°F (220°C). Prepare the muffin tin by lining or greasing it.
  25. 25Divide the batter evenly among the muffin cups, garnish with more strawberries and chocolate.
  26. 26Divide the batter evenly among the muffin cups, garnish with more strawberries and chocolate.
  27. 27Divide the batter evenly among the muffin cups, garnish with more strawberries and chocolate.
  28. 28Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 13-15 minutes.
  29. 29Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 13-15 minutes.
  30. 30Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 13-15 minutes.
  31. 31Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  32. 32Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  33. 33Let muffins cool in the tin for 5 minutes before transferring them 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 teaspoon baking powder
  • 2 teaspoon baking powder
  • 2 teaspoon 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 tablespoon neutral oil
  • 2 tablespoon neutral oil
  • 2 tablespoon 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 spoonsmuffin tinmuffin linersovenspatulascissors