Homemade strawberry preserve is baked between two layers of white chocolate-speckled batter, and sprinkled with a soft, crumbly vanilla oat streusel. Sweet enough for dessert, and light enough for breakfast with coffee – no matter how you take it, these muffins are bound to be your new favorite.
These muffins did not last long. The batter makes about 12-15, and today we only had 5 left.
So let’s recount…of course my official taste-tester had to verify if they were blog worthy, but since there are three of us here, we are all taste-testers xD …then there was dessert…and when morning came around, we thought why not have muffins and coffee with breakfast? …It all adds up.
These muffins are just that good. I have been testing a recipe out that I developed a while ago. It was originally in cake form. My first attempt received rave reviews from the family, the family friend and the family friend’s neighbor. I was thrilled; over the moon…and then I realized, I didn’t take pictures. My second attempt was equally delicious, but there were a few things I wanted to rework. Third time is the charm, as they say. However, this time around the recipe is almost completely different, so maybe in the near future I will remake that cake for you.
I will save that recipe for a later date, though. Today, let’s focus on these muffins.
I boiled down fresh strawberries with some sugar, cornstarch and water. I made a preserve to ensure a sweet strawberry muffin. I am not a big fan of biting into a delicious cake and getting notes of bitter fruit instead. Add some white chocolate chips and a streusel on top, and voila the sweetest, most delicious strawberry muffins were born. I hope you enjoy them as much as we did!!Print