I know when spring is nearing, because the white blooms on the big tree in my window billow as though a cluster of clouds have landed right in my front yard. Ten minutes drive brings me to fields of fresh picked strawberries, ripening early in our warm climate. Not quite as sweet as the juicy summer strawberries, and so therefore perfect for baking. White chocolate strawberry muffins this early afternoon in my kitchen, warm out of the oven with a glass of cold milk. Enjoy!
White Chocolate Strawberry Muffins
2 cups all purpose flour
1 cup sugar (you can use 1/2 cup white and 1/2 cup brown sugar)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream (or plain Greek yogurt)
2 large eggs, room temperature
1/3 cup grape seed or light flavor olive oil
2 teaspoons vanilla extract
4 oz white chocolate bar, roughly chopped
1 1/3 cup chopped fresh strawberries, patted dry
turbinado sugar, for sprinkling
1. Preheat oven to 400 degrees F. Prepare a muffin pan with paper cups.
2. In a medium bowl, mix 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt. Set aside.
3. In a large bowl, whisk 2 room temperature eggs for one minute. Add 1 cup sour cream, 2 teaspoons vanilla extract and 1/3 oil and whisk until well mixed. Do not over mix.
4. Fold in the chopped strawberries and chopped white chocolate. Divide between the 12 muffin paper cups, and sprinkle a little turbinado sugar on each muffin. Bake for 18-20 minutes or until lightly golden brown around the edges and a toothpick comes out clean. Take out of the muffin tins within the first 5 minutes and let cool on a cooling rack. Enjoy!