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
