Скачать или смотреть Strawberry & Cream Muffins | easy recipe

Make delicious strawberry & cream muffins with me!

Welcome to my channel, I hope you enjoy my baking videos!

EQUIPMENT
Muffin pan
Tulip cupcake liners (I got them from amazon)
Whisk
Silicone spatula
Large mixing bowl
Digital food scale
Medium pot
Large ice cream scoop

INGREDIENTS FOR CRUMBLE TOPPING
35 g salted butter cold (cubed)
40 g granulated sugar
30 g brown sugar
75 g all-purpose flour
pinch of salt

INGREDIENTS FOR STRAWBERRY JAM
42 g granulated sugar
170 g fresh or frozen strawberry
1 tbsp lemon juice
(optional - I added 1-2 drop of gel red food coloring)

INGREDIENTS FOR MUFFINS
120 ml milk
2 eggs
1 1/2 tsp vanilla extract
113 g salted butter (melted)
200 g granulated sugar
250 g all-purpose flour
2 tsp baking powder
1/8 tsp baking soda
170 g fresh strawberry (diced)
85 g white chocolate (my favorites is Lindt White Chocolate Bar or Milkboy Swiss White Chocolate Bar)

INSTRUCTIONS FOR CRUMBLE TOPPING
In a medium mixing bowl, add all-purpose flour, pinch of salt, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.

INSTRUCTIONS FOR STRAWBERRY JAM
In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice.
stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry)

INSTRUCTIONS FOR MUFFINS
Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter

INSTRUCTIONS FOR ASSEMBLY & BAKING
Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
Top each muffin with a heaping spoonful of strawberry jam and swirl.
Add generous heaping of crumble on top of each muffin.
Bake muffins at 425°F (218°C) for 13 minutes, then reduce to 360°F (182°C) and bake for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!