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!!

White Chocolate & Strawberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Author: Living the Gourmet
Total Time: 38 minutes
Yield: 1 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

Strawberry Preserve:

1 cup fresh strawberries, diced
1 tablespoon cornstarch
1/4 cup white sugar
1 teaspoon lemon juice
2 tablespoons water

Muffins:

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

Streusel:

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

Instructions

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.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Muffins