Strawberry and White Chocolate Muffins (with Yogurt)
Wonderful strawberry and white chocolate muffins made with yogurt and sour cream, these are my favorite muffins this spring.
Servings: 12
Calories: 313kcal
Ingredients
- 250 g/ 8.8 oz/ 2 cups flour
- 35 g/ 1.2 oz/ ¼ cup cornstarch
- pinch of salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 125 g/ 4.4 oz/ ½ cup granulated sugar
- 3 eggs
- 100 ml/ 3.4 fl.oz/ ⅓ cup + 2 tablespoons vegetable oil
- 100 g/ 3.5 oz/ ⅜ cup sour cream
- 150 g/ 5.3 oz/ ½ cup Greek-style yogurt
- 1 teaspoon vanilla extract
- 150 g/ 5.3 oz/ about 1 cup white chocolate chopped (or white chocolate chips)
- 250 g/ 8.8 oz strawberries
Instructions
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a muffin tray with muffin liners.
- Combine the flour, cornstarch, salt, baking powder, baking soda, and sugar in a bowl.
- Separate the eggs. Beat the egg whites until soft peaks form. Set aside.
- Whisk together the egg yolks, oil, sour cream, yogurt, and vanilla extract together.
- Slowly pour the wet ingredients onto the flour mixture and incorporate it carefully with a rubber spatula. Do not overmix, the dry ingredients should only barely become wet.
- Chop the strawberries. Chop the white chocolate (or use white chocolate chips). Fold them into the batter together with the egg whites.
- Place the batter into the prepared muffin pan. Bake for about 18-20 minutes until golden and until a toothpick inserted in the middle comes out clean.
Video
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 279mg | Fiber: 1g | Sugar: 20g