White chocolate and strawberry muffins

White chocolate and strawberry muffins

How to Cook Cakes
Peter Cassidy

Soft light brown sugar gives these muffins a slightly caramel colour and flavour, but feel free to use caster sugar if you would rather have a paler muffin crumb. You will need a 12-hole muffin tin.


Quantity Ingredient
85g strawberries
110g butter
140g soft light brown sugar
150ml milk
2 eggs
1/2 teaspoon vanilla extract
225g self-raising flour
1/2 teaspoon bicarbonate of soda
85g white chocolate drops


  1. Heat the oven to 180°C and line the tin with paper muffin cases.
  2. Chop the strawberries into roughly 1cm pieces and set aside.
  3. Melt the butter and sugar in a small pan over a low heat, stirring occasionally. Remove from the heat, add the milk and leave to cool until tepid.
  4. Break the eggs into a small bowl, beat using a fork and add with the vanilla to the cooled mixture.
  5. Sift the flour and bicarbonate of soda into a large bowl and make a well in the centre. Add the wet mixture to the bowl and stir quickly. When almost completely stirred through, add the chopped strawberries and chocolate drops and stir again briefly until just distributed; the mixture should be quite wet.
  6. Divide the mixture between the muffin cases and bake on the middle shelf of the oven for 20–25 minutes, or until a skewer inserted into the centre of one comes out clean, or with just a few crumbs of mixture clinging to it.
  7. Remove from the oven and transfer the muffins to a wire rack to cool.


  • White chocolate and raspberry muffins Replace the chopped strawberries with whole raspberries (fresh or frozen and defrosted).
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