Serves 1
Directions
- 1Preheat the oven to 425°F (220°C).
- 2Prepare the baking tin by lining or greasing it.
- 3In a glass, combine the milk and vinegar. Let it sit for 10 minutes or until it curdles.
- 4In a mixing bowl, whisk together the melted butter and sugar until well combined.
- 5Add the eggs and whisk for 2-3 minutes or until pale in color.
- 6Add the milk mixture, vanilla extract, Greek yogurt, and oil. Mix until well combined.
- 7In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and white chocolate chips.
- 8Pour the wet mixture into the dry ingredients and mix until just combined. Add strawberries and mix.
- 9Do not overmix the batter. Leave the batter for 45 minutes on room temperature. Do not mix the batter again.
- 10Divide the batter evenly among the lined muffin cups.
- 11Garnish with more fresh strawberries and chocolate on top if desired.
- 12Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door.
- 13Continue baking for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.
- 14Allow 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
- 200 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- pinch salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 315 g all-purpose flour
- 2 eggs, room temperature
- 120 g white chocolate chips
- 250 ml whole milk + vinegar, room temperature
- 65 g Greek yogurt or sour cream, room temp
- 2 tablespoons neutral oil
- 1 cup fresh strawberries, diced into small pieces
Equipment
baking tinmixing bowlwhiskmuffin cupsoven
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