Roasted Strawberry & White Chocolate Muffins
Equipment
- Roasting tin
- Large mixing bowl
- Muffin tray
- 12 muffin cases
- Measuring jug
- Freestanding mixer
- Spatula
- Wire rack
Ingredients
- 100 g butter melted
- 200 ml milk
- 1 tsp vanilla extract
- 2 egg large
- 150 g caster sugar
- 250 g plain flour sifted
- 2 tsp baking powder
For the roasted strawberries & white chocolate
- 500 g strawberries halves & hulled
- 1 tbsp dark brown sugar
- 100 g white chocolate roughly chopped
For the topping
- 75 g plain flour
- 75 g jumbo oats
- 75 g light brown sugar
- 100 g butter cold, cut into pieces
- 100 g white chocolate cut into pieces
Instructions
- Preheat the oven to 200°C.
- Place the strawberries in roasting tin and sprinkle with dark brown sugar. Scatter over the white chocolate. Roast in the oven for 20 minutes until the strawberries are reduced and syrupy and the white chocolate is golden. Remove from the oven and leave to cool completely.
- To make the crumble topping, place the flour, oats, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs. Cover and leave in the fridge while you prepare the muffins.
- Line a muffin tray with paper cases.
- In a measuring jug, whisk together the butter, milk & vanilla extract and set aside. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the liquid mixture and whisk until combined.
- Gently fold in the flour until just combined. Stir through the cooled roasted strawberries and white chocolate until just combined. Be sure not to over mix the batter to allow for a nice swirl of strawberries in the finished muffins.
- Carefully spoon the mixture into the paper cases all the way to the top. Sprinkle generously with the topping and place in the oven to cook for 15-20 minutes until risen and lightly browned on top. Remove from the oven to cool slightly before placing on a wire rack to cool completely.
- While cooling, place the white chocolate in a bowl over a small simmering saucepan of water and allow it to melt gently. Drizzle over the cooled muffins and allow to set before serving.
Notes
A good starting point to any Slow Saturday morning is choosing something simple to bake. A highly adaptable recipe I revisit on my weekend baking mornings is the one I use for muffins. Eggs and sugar are whipped until frothy before melted butter, milk and dry ingredients are added, leaving you with a basic mix that can have a whole host of different flavour combinations. In the version I share here, I roast strawberries in the oven with a little white chocolate leaving you with an irresistible sticky syrupy mix that is rather delicious over ice cream but also elevates this basic muffin recipe to something special.
Nutrition
Serving: 24gCalories: 499kcal
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