Serves 1
Directions
- 1Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it.
- 2In a glass, combine the milk and vinegar. Let it sit for 10 minutes or until it curdles.
- 3In a mixing bowl, whisk together the melted butter and sugar until well combined.
- 4Add the eggs and whisk for 2-3 minutes or until pale in color.
- 5Add the milk mixture, vanilla extract, Greek yogurt, and oil. Mix until well combined.
- 6In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and white chocolate chips.
- 7Pour the wet mixture into the dry ingredients and mix until just combined. Add strawberries and mix. Do not overmix the batter. Leave the batter for 45 minutes on room temperature. Do not mix the batter again.
- 8Divide the batter evenly among the lined muffin cups. Garnish with more fresh strawberries and chocolate on top if desired.
- 9Bake for 5 minutes, 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.
- 10Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 1/2 cups all-purpose flour
- 2 eggs, room temperature
- 1 cup white chocolate chips + more for sprinkling on top
- 1 cup whole milk + 1 tablespoon vinegar, room temperature
- 1/4 cup Greek yogurt or sour cream, room temp
- 2 tablespoons neutral oil
- 1 cup fresh strawberries, diced into small pieces
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