Moist, fruity and chocolaty, these fresh strawberry and white chocolate muffins are the best way to start your day! So deliciously good!
Preheat oven to 400F/200C. Line your muffin pan with paper cups. I use a silicone flexible muffin tray which is non-stick so there was no need for liners.
In a large mixing bowl, mix the flour, baking powder, and salt. Set aside.
Pour the wet mixture into the dry ingredients. Mix just until combined. 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!
TIPS & TRICKS
My silicone muffin tray is pretty deep and makes large-ish muffins so it makes 12 muffins exactly but if your mufin tray is smaller or shallower you may need an extra tray and bake up to 16 muffins instead. Simply adjust accordingly.