Strawberries and Cream Muffins
Muffins filled with strawberries and white chocolate chunks with a swirled dollop of strawberry jam.
Yield: 12 muffins
Materials
- 2 ½ cups flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup granulated sugar
- ½ cup butter melted and slightly cooled
- ⅓ cup sour cream or full-fat Greek yogurt
- ⅓ cup avocado oil or any neutral oil
- 2 large eggs room temperature
- 1 cup buttermilk see notes if you need a substitute
- 1 tbsp vanilla extract
- 1/2 cup freeze-dried strawberries crushed up
- 1 cup fresh strawberries hulled and chopped
- ½ cup white chocolate chunks or chips
- 1/2 cup strawberry jam
- Coarse or turbinado sugar for topping optional
Instructions
- Preheat your oven to 425 F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup sugar, and 1 tsp salt. Set aside.
- In a separate bowl, whisk the melted 1/2 cup butter, 1/3 cup sour cream, 1/3 cup oil, 2 eggs, 1 tbsp vanilla, and 1 cup buttermilk until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — a few small lumps are fine.
- Fold in the 1 cup chopped strawberries, 1/2 cup freeze dried strawberry crumbles, and white chocolate chunks, being careful not to crush the berries.
- Divide the batter evenly between the muffin liners, filling each about ¾ full. Add a small dollop (about ½–1 teaspoon) of strawberry jam to the top of each muffin. Use the tip of a knife or toothpick to lightly swirl the jam into the batter. Sprinkle the tops with coarse sugar if using.
- Bake at 425 F for 5–7 minutes- without opening the oven- reduce the temperature to 350°F and continue baking for another 15–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.
Notes
If you don't have buttermilk on hand, you can measure out the 1 cup of milk and put 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes while it curdles.