This week, we're presenting a recipe pinned to the World-Herald Reader Board by Michelle Fisher. Strawberry white-chocolate chip coffee cake muffins seemed like a perfect sweet treat for the summer months.
We've reprinted the recipe here, courtesy of Will Cook for Smiles, the blog it was originally posted on. The recipe makes about 18 muffins.
Ingredients: 1 1/2 sticks butter (12 tbs., room temperature), 3/4 cup brown sugar, 1/3 cup white sugar, 3 eggs (room temperature), 1/2 cup milk, 1 1/2 teaspoons vanilla extract, 1 cup sour cream, 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup chopped strawberries, 1 cup white chocolate chips (for sprinkling on top)
Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, 1 at a time, beating on low speed after each addition.
Add the vanilla, sour cream and milk. Beat until well-combined.
Sift in the flour, baking powder, baking soda and salt. Beat on low speed until just mixed.
Fold in the strawberries.
Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)
Sprinkle the muffins with white chocolate chips.
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.
Confession: I am not a baker. I am not good at following recipes, which is fine when you're making something on the stovetop but doesn't work so well for baking. So, when I made these muffins, I forgot to put in the eggs. Rookie move, but I read through the recipe too quickly. However, the muffins still taste great. They're sweet, and the strawberries stay moist even after baking. The white chocolate chips add sweetness but aren't overpowering and sickeningly sweet. My partner gave them the seal of approval, eating several over the course of two hours.
So, if you're trying to watch your cholesterol, feel free to make these muffins without eggs. I did and didn't notice the difference until I reread the recipe.