Home > Easy muffin recipes > White chocolate strawberry-centre muffins

White chocolate strawberry-centre muffins

Name: White chocolate strawberry-centre muffins
Yield: Serves 12
Cuisine: British recipes
Ingredients: 375g self-raising flour; 1½ tsp bicarbonate of soda; 150g golden caster sugar; 250g white chocolate,; roughly chopped; 3 large free-range eggs, beaten; 150g butter, melted; 200g natural yogurt; 2 tbsp milk; 12 strawberries, hulled; 1 tbsp granulated sugar for sprinkling

Easy
June 2010

Easy
June 2010

Test kitchen approved

Serves 12
Takes 10 min to make, 20-25 min to cook, plus cooling

These may look like ordinary white chocolate muffins, but the centre holds a scrumptious surprise.

Nutrition: per serving

Calories: 400kcals
Fat: 19.4g (11.2g saturated)
Protein: 7.5g
Carbohydrates: 52.3 (27.7g sugar)
Fibre: 1.4g
Salt: 1g

Nutrition: per serving

Calories: 400kcals
Fat: 19.4g (11.2g saturated)
Protein: 7.5g
Carbohydrates: 52.3 (27.7g sugar)
Fibre: 1.4g
Salt: 1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

375g self-raising flour
1½ tsp bicarbonate of soda
150g golden caster sugar
250g white chocolate,
roughly chopped
3 large free-range eggs, beaten
150g butter, melted
200g natural yogurt
2 tbsp milk
12 strawberries, hulled
1 tbsp granulated sugar for sprinkling

Method

Preheat the oven to 200°C/fan180°C/gas 6 and line a 12-hole muffin tin with paper cases.
Mix the flour, bicarbonate of soda, caster sugar and chocolate in a large bowl with a pinch of salt. Beat together the eggs, melted butter, yogurt and milk, then stir briskly into the dry ingredients. Don’t worry if it’s a bit lumpy. It’s important not to over-mix, otherwise the muffins will lose their lightness.
Divide the mixture among the cases, and then push a strawberry into each muffin, making sure it’s completely enclosed by the batter. Sprinkle with granulated sugar, then bake for 20-25 minutes until golden. Cool in the tin for 5 minutes before lifting on to a rack to cool completely.