Moist, fruity and chocolaty, these fresh strawberry and white chocolate muffins are the best way to start your day! So deliciously good!
Imagine a cold and gloomy morning and you wake up to the delicious aroma of freshly baked muffins that’s still warm and waiting just for you! What an ideal way to start the day, right? It’s not impossible and I sure have an excellent recipe for you – Fresh Strawberry and White Chocolate Muffins!
I am so happy that now that it’s spring we are getting more strawberries in the store and when they abound that means you can purchase them at a very low price. Since we bought quite a lot of strawberries I have been in a Strawberry baking frenzy! Just last week I made three strawberry cakes and yesterday I made these!
There’s just something about fresh fruits and especially strawberries – they’re just so perfect for baking – not only do they impart that pretty reddish-pinkish hue to any bread, cake or muffin – they also lend it the yummiest and freshest flavor too!
Each bite into these Strawberry muffins truly bring such pure delight! I thought I’ll have some for breakfast this morning but my kids love these so much, especially my little boy that when he came home from school yesterday – he ate the rest….I must confess I did have 3! Yikes…it’s that good!
If you wish to make a healthy and low-fat version, feel free to omit the chocolate chips (though you may have to add some more sugar especially if the strawberries are really tart) but my question is – why would you? 🙂
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2 cups All-purpose Flour
1 cup sugar (you can use either white or brown or a mix of the two – I used half of each)*
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 large Eggs, room temperature
1 cup / 8 oz Yogurt
1/3 cup Olive oil (light or the fruity version / regular vegetable oil will also do, if you cannot find the light olive oil)
1 teaspoon Vanilla extract
1 1/3 cups fresh Strawberries, chopped
1/2 – 3/4 cup white chocolate chips
Preheat oven to 400F/200C. Line your muffin pan with paper cups. I use the Demarle Flexipan Muffin trays.
In a large mixing bowl, mix all the dry ingredients together. Set aside.
In another bowl whisk the eggs together until combined. Add the rest of the wet ingredients (yogurt, oil and vanilla) and mix together.
Pour the wet ingredients into the dry. Mix. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter would be thick.
Fold in the berries and the chocolate chips.
Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.
Bake for about 18-20 minutes or until a tester comes out clean.
Remove from the oven and after about 5-8 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!