These Strawberry and White Chocolate Muffins are a delightful blend of sweet strawberries and creamy white chocolate, topped with a crunchy crumble. The addition of homemade strawberry jam adds a burst of fresh flavor, making each bite a delicious experience. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a favorite.
Why You'll Love This: These muffins are incredibly moist and flavorful, with fresh strawberries and white chocolate chunks adding bursts of sweetness. The crumble topping provides a delightful crunch, while the homemade strawberry jam swirl enhances the fruity flavor. Easy to make and perfect for any occasion, these muffins are a wonderful treat for strawberry lovers.
Perfect Occasion: Ideal for breakfast, brunch gatherings, or as a delightful snack throughout the day. These muffins are perfect for packing into lunchboxes, serving at casual get-togethers, or enjoying with a cup of coffee or tea. Their beautiful presentation and irresistible taste also make them a great choice for potlucks or bake sales.
Decoration Tips: For an extra touch of elegance, dust the cooled muffins with a light sprinkle of powdered sugar. You can also add a few fresh strawberry slices on top before baking for a decorative touch. A drizzle of white chocolate can enhance their appearance and add an extra layer of flavor.
Ingredients:
For Crumble Topping:
- 35g unsalted butter, cold and cubed
- 40g granulated sugar
- 30g brown sugar
- 75g all-purpose flour
- 1/8 tsp salt
For Strawberry Jam:
- 42g granulated sugar
- 70g fresh or frozen strawberries
- 1 tbsp lemon juice
- (Optional: 1-2 drops of red gel food coloring)
For Muffin Batter:
- 120ml milk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 113g salted butter, melted
- 200g granulated sugar
- 250g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 170g fresh strawberries, diced
- 85g white chocolate, chopped
Instructions:
Prepare the Crumble Topping:
- In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, and salt. Whisk thoroughly.
- Add the cubed unsalted butter and crumble it into the dry mixture with your hands until it resembles coarse crumbs. Set aside.
Make the Strawberry Jam:
- In a medium pot over medium heat, combine the strawberries, granulated sugar, and lemon juice. Stir continuously until the mixture thickens and the strawberries break down. If desired, add food coloring for a vibrant hue.
- Remove from heat and mash the strawberries with a spatula. Set aside to cool.
Prepare the Muffin Batter:
- Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the milk and eggs until well combined. Stir in the vanilla extract.
- Gradually add the melted salted butter and granulated sugar to the milk and egg mixture, stirring until combined.
- Add the flour, baking powder, and baking soda. Fold gently with a spatula until just combined.
- Carefully fold in the diced strawberries and white chocolate chunks, being cautious not to overmix the batter.
Assemble and Bake the Muffins:
- Use an ice cream scoop to fill each muffin liner approximately 2/3 full with the batter.
- Top each muffin with a heaping spoonful of strawberry jam and swirl gently into the batter.
- Sprinkle the crumble topping generously over each muffin.
- Bake at 425°F (218°C) for 13 minutes. Reduce the temperature to 360°F (182°C) and bake for an additional 14 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely.
Enjoy these delightful Strawberry and White Chocolate Muffins with Crumble Topping, perfect for any occasion and sure to impress with their fruity flavor and crunchy topping!