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!!
Living the Gourmet
10 minPrep Time
28 minCook Time
38 minTotal Time
- 1 cup fresh strawberries, diced
- 1 tablespoon cornstarch
- 1/4 cup white sugar
- 1 teaspoon lemon juice
- 2 tablespoons water
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plain yogurt
- 5 tablespoons canola oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup white chocolate chips
- 1/2 cup flour
- 1/4 cup rolled oats
- 3 tablespoons white sugar, plus more for sprinkling
- 1 teaspoon vanilla powder
- 3 tablespoons butter, s
- In a small saucepan, combine all ingredients for the strawberry preserve. Cook over medium heat for about 8 minutes until the berries cook down and soften, and the mixture thickens. Make sure to stir occasionally while it cooks. Transfer to a heat proof bowl and let cool completely.
- Preheat oven to 350 degrees F. and line a cupcake pan.
- In a large bowl, combine flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together yogurt, oil, sugar, eggs, vanilla and milk. Add to the flour mixture, and stir until a smooth batter forms. Fold in white chocolate chips. Set aside and prepare your streusel.
- For the streusel, mix together flour, oats, sugar, vanilla powder and butter with a fork or with your hands, until a crumbly mixture forms.
- Place 1 tablespoons of muffin batter at the bottom of each cupcake liner. Then, with a teaspoon add strawberry preserves. Top with another tablespoons of batter.
- Sprinkle the streusel liberally over each muffin, and sprinkle with a little bit of sugar.
- Bake for about 20 minutes or until the edges are slightly golden and the cake tester comes out clean.