White chocolate strawberry muffins

Ingredients

• 2 1/2 (315g) cups all purpose flour
• 2 tsp (8g) baking powder
• 1/2 tsp (3.5g) baking soda
• 1 cup (200g) granulated sugar
• 2 eggs , room temp
• 1/2 cup (115g) unsalted butter , melted
• 2 tbsp neutral oil
• 1 cup (150g) fresh strawberries, diced
• 1 tbsp (13g) vanilla bean paste
• 1 cup (240g) butter milk
• 1/4 cup (60g) sour cream
• 1 cup (170g) white chocolate chips
• Pinch of salt

Instructions

1. Preheat the oven to 425°F . Prepare the baking tin by lining or greasing it.
2. In a mixing bowl, whisk together the melted butter, oil and sugar until well combined.
3. Add the eggs and whisk for 2-3 minutes or until pale in color.
4. Add the milk mixture, vanilla extract, sour cream. Mix until well combined.
5. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the strawberries.
6. Pour the wet mixture into the dry ingredients and mix until just combined.
7. Toss the strawberries in the reserved 2 tablespoons of dry mixture.
8. Add the strawberries to the batter along with white chocolate chips .
9. Do not overmix the batter.
10. Let the batter sit at room temperature for 30 minutes.
11. Do not mix the batter again.
12. Divide the batter evenly among the muffin cups.
13. Bake for 5 minutes, then reduce the oven temperature to 375°F without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
14. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.