White Chocolate Strawberry Muffins Recipes

STRAWBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Heat oven to 425°F.
• Line muffin cups or spray your pans.
• Slightly smash strawberries or chop lightly if food processor.
• Mix in sugar, oil and eggs until mixed.
• Mix in flour, baking soda, salt.
• Stir in strawberries and white chocolate chips.
• Spoon batter into muffin cups.
• In side bowl combine streusel topping ingredients. May need to add more flour till it becomes crumbly around the size of a pea.
• Top with streusel topping, about a tsp each.
• Bake 14 to 17 minutes or until light golden brown or toothpick poked in center comes out clean.
• Makes around 2 1/2 dozen muffins. They freeze great! I make this batch and then individually wrap them in foil so I can pop them in the toaster oven in the morning. Or you can microwave for 20 seconds.

WHITE CHOCOLATE STRAWBERRY MUFFINS

Steps:

• Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside.
• Add the strawberries with their juice, and the sugar to a food processor or electric blender.
• Process for 30 seconds, until the mixture is smooth.
• Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla.
• Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform.
• Pour the strawberry mixture over the flour mixture.
• Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix).
• Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full.
• Bake in a 400° oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached.
• Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack.
• Cool completely before storing in an airtight container or freezing.

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins.