Bakery Style Strawberry and White Chocolate Muffins
Try this Bakery Style Strawberry and White Chocolate Muffins recipe, or contribute your own.
Try this Bakery Style Strawberry and White Chocolate Muffins recipe, or contribute your own.
- 1 large egg
- 1 tsp vanilla extract
- 200 g/70z strawberries hulled and chopped into small chunks
- 1 tbsp plain flour
- 200 g/7oz golden caster sugar
- 80 ml/2.7fl oz vegetable or coconut oil (melted and c
- 230 ml/7.8fl oz strawberry yoghurt (ideally full fat but fat-free does work)
- 250 g/8.8oz plain flour (plus 1 extra tbsp. to mix wit
- 1 tsp baking soda (bicarbonate of soda)
- 150 g/5.3oz good quality white chocolate chopped into small chunks
- 2 tbsp. course pearl sugar (optional)
- Carbohydrate 0.553295833333333 g
- Cholesterol 17.625 mg
- Fat 0.420501666666667 g
- Fiber 0.0168750002980232 g
- Protein 0.588939166666667 g
- Saturated Fat 0.13012875 g
- Serving Size 1 1 Serving (5g)
- Sodium 5.87733333333333 mg
- Sugar 0.53642083303531 g
- Trans Fat 0.0716155833333333 g
- Calories 9 calories
Step-by-step
- Preheat your oven to 200c/400f and line a 12-hole muffin tin with muffin cases (or if you don't want muffin cases, just spray or brush a little oil in each hole.
- Mix all but 2 tbsp. of the chopped strawberries with the plain flour and put to one side
- Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the oil and vanilla extract, stir, and then add in the yogurt and stir to combine. Next add in the flour and baking soda and mix together using a wooden spoon.
- Gently fold in the white chocolate chunks and the chopped strawberries that have already been mixed with 1 tbsp. flour.
- Take a 12 hole muffin tin and fill each hole (or muffin case) to the top with the cake mixture. Take the reserved strawberry pieces and sprinkle on to of the muffins, pressing them in slightly, then sprinkle on the pearl sugar.
- Place the muffins in the oven and cook at 200c/400f for 5 minutes, then turn the oven down to 180c/350f and cook for a further 15 minutes.
- Once cooked, leave to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.
Standard American quick breads rely on creaming butter and sugar to trap air, whereas modern muffin formulas frequently utilize liquid fats like oil combined with fermented dairy for moisture retention. Yogurt provides the acid required to activate baking soda, yielding a tender crumb without heavy gluten development.
- Toss chopped strawberries in a tablespoon of plain flour before folding them into the batter; this coating creates friction against the fruit, preventing it from sinking directly to the bottom of the tin.
- Execute the initial 5-minute blast at 200C (400F) to rapidly expand gases within the batter, which forces the crown upward before lowering the heat to 180C (350F) to set the interior structure.
- Substitute coconut oil for vegetable oil at a 1:1 ratio, noting that unrefined coconut oil will impart a distinct tropical aroma to the final crumb.
- Store baked muffins in an airtight container at room temperature for up to three days, or freeze them individually wrapped for up to two months, reheating them in a 175C (350F) oven for ten minutes to restore the crisp exterior.
High-sugar bakery styles achieve their characteristic tall domes through precise thermal manipulation and heavy-handed mix-in distribution. Allowing the baked goods to rest in the tin for ten minutes solidifies the delicate starch matrix before transferring them to a wire rack.
