These strawberry and white chocolate muffins are a delicious way to enjoy fresh strawberries during spring! Made with Greek yoghurt and sweetened with honey and coconut sugar, they are just as fluffy as a bakery-style muffin but refined sugar free.
Strawberries provide vitamin C and antioxidants, while yoghurt adds protein and calcium, making these muffins perfect for morning tea, lunchboxes or an afternoon treat!
Makes: 6 large muffins
Ingredients:
- 2½ cups (315g) plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs, room temperature
- ½ cup Greek yoghurt
- ⅓ cup milk, of choice
- ⅓ cup honey
- ¼ cup Honest to Goodness coconut sugar
- 1 tbsp vanilla extract
- Finely grated zest of ½ lemon
- 1½ cups Ashbern organic fresh strawberries, diced
- 100g Sweet William white chocolate chips
Method:
- Preheat the oven to 220°C (200°C fan-forced). Line or lightly grease a 6-hole large muffin tray.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, oil, Greek yoghurt, milk, honey, coconut sugar, vanilla and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Fold through the diced strawberries and white chocolate.
- Divide the batter evenly between the muffin holes, filling each about 90–95% full. Top with a few extra pieces of strawberry and white chocolate, and sprinkle with a little raw sugar if using.
- Bake for 6 minutes at 220°C, then, without opening the oven door, reduce the temperature to 190°C and bake for a further 25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean (a little melted chocolate is fine).
- Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack.
Recipe & photographs created by @selfbycjs
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