White Chocolate Strawberry Muffins

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READY IN: 47mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside.
  • Add the strawberries with their juice, and the sugar to a food processor or electric blender.
  • Process for 30 seconds, until the mixture is smooth.
  • Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla.
  • Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform.
  • Pour the strawberry mixture over the flour mixture.
  • Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix).
  • Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full.
  • Bake in a 400° oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached.
  • Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack.
  • Cool completely before storing in an airtight container or freezing.
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