STRAWBERRY WHITE CHOCOLATE MUFFIN RECIPES

Steps:

• Heat oven to 425°F.
• Line muffin cups or spray your pans.
• Slightly smash strawberries or chop lightly if food processor.
• Mix in sugar, oil and eggs until mixed.
• Mix in flour, baking soda, salt.
• Stir in strawberries and white chocolate chips.
• Spoon batter into muffin cups.
• In side bowl combine streusel topping ingredients. May need to add more flour till it becomes crumbly around the size of a pea.
• Top with streusel topping, about a tsp each.
• Bake 14 to 17 minutes or until light golden brown or toothpick poked in center comes out clean.
• Makes around 2 1/2 dozen muffins. They freeze great! I make this batch and then individually wrap them in foil so I can pop them in the toaster oven in the morning. Or you can microwave for 20 seconds.

Steps:

• Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside.
• Add the strawberries with their juice, and the sugar to a food processor or electric blender.
• Process for 30 seconds, until the mixture is smooth.
• Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla.
• Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform.
• Pour the strawberry mixture over the flour mixture.
• Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix).
• Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full.
• Bake in a 400° oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached.
• Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack.
• Cool completely before storing in an airtight container or freezing.