I love finding the perfect combination of flavors. Combine fresh produce, sweet chocolate, and a kick of lemon zest and you have yourself one tasty muffin. Fresh strawberries. Big, red, sweet, and Delicious. I used strawberries but raspberries are another good options for this recipe.
Cut the strawberries up into small pieces and sprinkle them with some sugar. Set aside.
Cut the white chocolate into chunks. Some big, some small.
Zest the peel of one lemon.
Whisk together the eggs and whole milk.
Mix dry ingredients in a separate/ larger bowl. What can go wrong when you combine all of these delicious ingredients?
Pour egg mixture into dry ingredients and stir until moist, not over-stirring.
I made mini-muffins. And it turned out more muffins than I expected. That's always a pleasant surprise.
Bake at 400 for around 12-14 minutes for mini muffins and 18-20 for larger muffins.
A secret tip my sister-in-law, Emma, discovered: drip a few drops of fresh lemon juice of the muffin before eating. Scrumptious!
Nothing like a freshly baked muffin...
Recipe
adapted from Homemade Muffins by Carol Tennant
2 cups all-purpose flour
1 tsp. baking powder
4 TBSP butter
1 cup sugar
6 oz. white chocolate
Grated peel of 1 lemon
2 eggs
1 cup whole milk
Preheat oven to 400 degrees. Mix flour, baking powder and sugar. Crumble with the softened butter until it looks like crumb topping. Stir in strawberries, white chocolate, and lemon zest.
Whisk egg and milk together and pour into dry mixture. Mix until just blended.
Spoon batter into greased muffin pans and bake until golden, 12-14 for mini muffins and 18-20 for larger muffins.
Butter and sprinkle with lemon juice and enjoy!
