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
- Total Time: 38 minutes
- Yield: 1 1x
Ingredients
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
Toodles,
Tammy<3
Thao @ In Good Flavor says
These muffins look incredible! I love the strawberry-white chocolate combo.
Chelsey says
Omg, these sound amazing! My husband loves strawberries and white chocolate, so I think I'll need to make these happen. 😛 Pinned and stumbled!
Found you on PureBlogLove, thanks for sharing!
Kathy @ Beyond the Chicken Coop says
The strawberry jam nestled in the middle...Wow!
Maureen | Orgasmic Chef says
White chocolate and strawberries sounds so good and these muffins are lovely to look at!
sandie says
You sure know how to make my mouth water....
Dottie Sauchelli-Balin says
Dear Tammy,
OMG!!!!! All I did was start to read your words and I started to salivate. I think these are the best things I have seen before. All of the ingredients are amazing. You have figured this recipe to be pure perfection. From the top to the bottom of the muffin cups, each one has so much flavor and it is an over the top muffin. I will be making these this weekend for sure, if I can wait till then...Thanks so much for sharing..have a glorious rest of the week.
Dottie :).
Living the Gourmet says
Oh Dottie, it was such a joy to read your comment. Thank you so, so much for your kind words...this just made my day. I truly appreciate it. If you do make them, please let me know how they turn out! I would love to hear. I know you will enjoy them...I actually have some leftover jam and I am thinking of making another batch for the weekend myself. xoxo, Tammy<3
Ginny Hartzler says
These are so unique and beautiful! And the topping looks almost like snow! How lovely for a inter day with a cup of tea or coffee.
Coleen @ The Redhead Baker says
These look fantastic! White chocolate doesn't get enough love in the food world. Definitely pinning these to try later!
Rose says
This sounds perfect for breadfast for sure! And a lovely treat for Valentine's Day! Huggggggggggggggggggs, Rose
Living the Gourmet says
Thank you so very much, Rose! You are always so kind. Have a wonderful day. Hugs! xo
JessicaJ says
Yum, I love making fresh preserves to put in muffins. It's so much tastier than using commercial. These look so yummy! 🙂