Strawberry muffins
If you're dreaming of a dessert that combines the sweetness of white chocolate with the freshness of strawberries, these strawberry muffins are exactly what you need. Check out my tried-and-true recipe.
Preparation time: 20 minutes Baking time: 35 minutes Number of servings: 12 large muffins Per 100 g of muffins: Energy value 317 kcal Carbohydrates 44 g - Of which sugars 22 g Protein 6 g Fat 13 g Diet: vegetarian.
- wheat cake flour 320 g - 2 cups
- milk 150 ml
- oil 100 ml
- 3 medium eggs - 160 g after breaking
- fine sugar 170 g
- white chocolate 80 g
- baking soda and baking powder 1 teaspoon each
- fresh strawberries 300 g
Strawberry muffins
Remove the eggs and milk from the refrigerator in advance to allow them to reach room temperature. Before you start making these strawberry muffins, I recommend reading the entire recipe first to prepare for the next steps.
To bake the strawberry muffins, I used soft muffin cups with a top diameter of 7 cm. I also placed the cups in a metal muffin tin with cupcake/muffin wells. The listed ingredients yielded 12 large muffins.
Bake: 165 degrees, middle rack with top/bottom baking option. Baking time: approximately 30-35 minutes.
To bake the muffins, I used soft, but shiny-inside paper "tulip" cupcake liners, 7cm in diameter at the top. I also placed them in a metal cupcake/muffin pan with cupcake wells. Strawberry muffins can also be baked in metal pans or regular, soft cupcake liners, which should be placed in a metal cupcake pan with cupcake wells—otherwise, they'll spread out. However, to accommodate the batter, they need to be larger than regular cupcake liners.
Start preheating the oven to 165°C (350°F) with a top/bottom heat setting or 150°C (350°F) with a fan. Crack three small or medium eggs (not refrigerated) into a bowl. Add 170 grams of caster sugar. Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. By the end of the mixing time, the mixture should be light and fluffy. Beating can take up to 10 minutes (up to 5 minutes with a good mixer). Reduce the mixer speed to medium. Slowly pour the oil into the egg mixture. After adding 100 ml of oil, you can turn off the mixer.
Tips: You can replace some of the caster sugar with vanilla or vanillin sugar, up to 20 grams. You can replace the oil with melted and cooled butter. In this case, you'll add about 100 grams of butter.
Pour 150 ml of milk (room temperature or just slightly warm) into the sweet egg mixture. Immediately add the flour mixed with baking powder and baking soda (320 grams of flour and 1 level teaspoon each of baking powder and baking soda). Finally, add 80 grams (or more) of chopped white chocolate (I used aerated chocolate, but regular chocolate will do). Mix everything together thoroughly but slowly with a wooden spoon or spatula.
If you want the muffins to come out of the tin intact after baking and cooling, it is worth brushing even the tins that are "shiny" on the inside with a little oil (on the inside, before you put the dough into them).
Spoon the strawberry muffin batter into the muffin tins with a small spoon. Don't fill the tins completely. Ideally, leave 3 cm of space inside the tin. The muffins will rise considerably. If they immediately overflow the liner during the initial baking phase, they will likely overflow. Place 2-3 small strawberries or strawberry halves (stemmed, well washed and dried) in each muffin tin. This yields about 25 grams of strawberries per muffin.
Tip: Strawberries can be successfully replaced with raspberries, blueberries or wild berries, or even black or red currants.
Place the muffin tin on the middle rack of an oven preheated to 165 degrees Celsius (350 degrees Fahrenheit). Bake in a top/bottom oven. Muffins in both the cups and the tin will take about 35 minutes (or a little less if they weren't placed in a tin). The muffins should rise nicely and be lightly browned on top. It's important not to overbake small baked goods. If the batter is baked longer than necessary, it loses moisture and becomes dry.
After the muffins are baked, open the oven door slightly. I recommend blocking the door with an oven mitt to create just a small gap. After 5 minutes, open the door halfway, and after another 5 minutes, remove it from the oven.
Tip: Don't set the oven temperature too high. If the dough rises too quickly, it will likely spill over the outside of the baking tin.
If the strawberry muffins aren't eaten by the end of the baking time, simply wrap them in greaseproof paper and then in a clear shopping bag or a large, zip-lock grocery bag. They don't need to be refrigerated for up to two days. They can be safely stored in a breadbox or in a kitchen cupboard. After that, store them in the refrigerator under a cover. They will stay fresh for another 3-4 days or longer.
Enjoy your meal.
