What do you do when you have a ridiculous amount of fruit at your disposal and not enough hours in the day and days in the week to eat it all before it spoils?
You have to use them in baked goods! In this case, it was strawberry and white chocolate muffins.
Seriously, I somehow found myself with 4 punnets of strawberries, 4 punnets of blueberries and about 10 bananas. In a house of two humans, one of whom (*cough cough* me), doesn’t really enjoy eating fresh fruit.
I was a bit apprehensive about baking, given my track record of baking fails (you can read about them here and here), but I am happy to report they were a success!
These strawberry and white chocolate muffins don’t taste like regular cakey crumb muffins. They are a bit denser and kind of fudgy/mud cakey. Which I quite like. A crumbly muffin is hard to eat!
Feel free to substitute the strawberries for a different berry that might be in season or you picked up cheap. And of course, you can swap in your favourite type of chocolate if white chocolate is not your jam. Yes, baking is a science, but there are no rules that say you can’t make adjustments to suit your flavour preferences!
Strawberry and White Chocolate Muffins
- Prep Time: 17 minutes
- Cook Time: 14 minutes
- Total Time: 31 minutes
- Yield: 14-16 1x
- Category: Baking
Description
Fudgy and almost mud-cake-like, these strawberry and white chocolate muffins are a great way to use up an abundance of fruit.
Ingredients
- 2 cups (300g) plain flour
- 2 teaspoons baking powder
- ¾ cup (165g) caster sugar
- 1 cup (240g) Greek yoghurt
- 2 eggs
- ⅓ cup (80ml) light flavoured oil (I actually used extra virgin olive oil)
- 1½ cups (225g) fresh strawberries, chopped into chunks
- 200g white chocolate, chopped into rough chunks
Instructions
- Preheat oven to 180°C fan-forced (400°F). Line muffin tins with patty pans
- Sift the flour and baking powder into a bowl
- Add the sugar and stir to combine
- Combine yoghurt, eggs and oil in a separate bowl and whisk together. Stir through the flour mixture until just combined.
- Carefully fold in the strawberries and chocolate and spoon into the lined muffin tins.
- Bake for 14 minutes (they are cooked when you insert a skewer and it comes out clean)
Notes
Tip: to help stop strawberries from sinking to the bottom, toss the chopped pieces through some flour before folding them into the muffin batter
Hi! My name is Nina.
I’m a Certified Intuitive Eating Counsellor taking the ‘diet’ out of Dietitian. I am here to help you reject diet culture, tune into your body’s own inner wisdom about how to truly nourish yourself and ultimately feel good eating™ 
I love adding fruit to baked goods. Muffins are a perfect choice! I’m with you on skipping the crumbs!
Yesssss…too messy and also wasted muffin goodness!!
I’m not really good at baking, often end up burnt or the flavour is just not right. But this recipe is amazing and easy to follow. Five stars flavour. Dense with no crumbs. Yum? My one year old loves it.
Oh I am so pleased to hear that my strawberry and white chocolate muffins were a winner in your house Erika. Thanks for the five stars 🙂
These are absolutely delicious! I’m usually not a cake or muffin fan but these are just the perfect texture and they were so easy to make with my pre schoolers
I am so glad you all enjoyed them! Thank you so much for taking the time to let me know 🙂
Best muffins I’ve had for years and the yoghurt gives it a nice balance!
Oh thanks so much! Glad you enjoyed them.
Oh Em Gee!! i just made these, but used coconut oil in place of olive, they are AMAZINGLY dense and delicious. what a great recipe thanks so much 🙂
Thanks for letting me know that a coconut oil sub works well. And so glad you loved them 🙂
Forgot to press 5 stars on my first post!!!
Appreciate the 5 star rating Jasmine.