The theme for this month’s What’s Baking was fresh produce. I knew right away I wanted to make something with strawberries as they are a household favorite and I love the memories we are building while picking strawberries together. The one problem is that the strawberry season in MN is late June early July so this was cutting it close. But oh so worth it for fresh strawberry treats… atleast says the Hubby. Confession, I do not like strawberries, I like the flavor total texture thing.
These muffins are delicious, they are very very soft and moist even after sitting for a few days. And would be good without the chocolate if wanted.
Strawberry White Chocolate Coffee Cake Muffins (From: Will Cook for Smiles)
- 1½ sticks of butter (12 tbs), room temperature
- ¾ cup of brown sugar
- ⅓ cup of white sugar
- 3 eggs, room temperature
- ½ cup of milk
- 1½ tsp vanilla extract
- 1 cup sour cream
- 2½ cups of flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chopped strawberries
- 1 cups of white chocolate chips
In the large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating after each addition.
Add the vanilla, sour cream, and milk. Beat until well combined. Sift in the flour, baking powder, baking soda, and salt. Stir until just mixed Fold in the strawberries.
Scoop the batter into the prepared muffin pan, filling each cup until almost full, Sprinkle the muffins with white chocolate chips if desired.
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.
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