Strawberry Chocolate Chip Muffin

Name: Strawberry Chocolate Chip Muffin
Yield: 7-8 jumbo muffins
Cuisine: American
Ingredients: 113 g (1/2 cup) unsalted butter, room temperature; 100 g (1/2 cup) granulated sugar; 2 eggs; 1 tsp vanilla extract; 224 g (1 3/4 cup) all-purpose flour; 8 g (2 tsp) baking powder; 3 g (1/2 tsp) table salt; 120 g (1/2 cup) plain yogurt; 180 g (6 ounces) fresh or frozen strawberries (don't thaw), chopped; 85 g (1/2 cup) white chocolate chips

Spoonful Passion @spoonfulpassion

Canada

Here are easy jumbo muffins, made with either fresh or frozen strawberries. No special tools are needed but simply a whisk and spoon or spatula to mix the batter. 🍓🍓🍓

Spoonful Passion @spoonfulpassion

Canada

Here are easy jumbo muffins, made with either fresh or frozen strawberries. No special tools are needed but simply a whisk and spoon or spatula to mix the batter. 🍓🍓🍓

Saved

Ingredients

7-8 jumbo muffins

113 g (1/2 cup)unsalted butter, room temperature
100 g (1/2 cup)granulated sugar
2eggs
1 tspvanilla extract
224 g (1 3/4 cup)all-purpose flour
8 g (2 tsp)baking powder
3 g (1/2 tsp)table salt
120 g (1/2 cup)plain yogurt
180 g (6 ounces)fresh or frozen strawberries (don't thaw), chopped
85 g (1/2 cup)white chocolate chips

Saved

Steps

1

Https://youtu.be/KyMmoTF0vw4
2

Using an electric mixer or simply a wire whisk, cream butter and sugar until light and fluffy.
3

In a separate bowl, lightly beat the eggs to loosen them up. Gradually add the eggs into the butter mixture. Mix after every addition, just until combined. Add vanilla and mix.
4

Sieve in half of the flour. Mix just until almost combined.
5

Mix in the yogurt. Then add the remaining flour, baking powder, and salt. Mix until 80% combined.
6

Add the chopped strawberries and chocolate chips. Again, fold just until everything is mixed.
7

Line a muffin tray with muffin paper or grease it with a non-stick cooking spray. Portion out the batter into 7-8 muffin cups.
8

Bake in a preheated oven at 425°F (220°C) for 5 minutes. With the muffins inside, reduce the oven temperature to 350°F (180°C) and continue baking for 25 to 30 minutes. Let cool on a wire rack for 5 minutes, then remove them from the tray to cool completely.