Strawberry and White Chocolate Muffins - The Sweet Rebellion
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Strawberry and White Chocolate Muffins

Muffins are a fabulous quick and easy bake, perfect for when that mid-week craving kicks in but the mid-week energy is flagging! Unlike cake and cupcake batters which generally require some heavy-duty creaming or beating, muffin batters must be mixed very gently to avoid the formation of “tunnels”. This means you can whip up a batch of muffins in no time at all, and need little more than a bowl and spatula or wooden spoon!

Using fresh strawberry pieces, as well as extra-fruity Lancewood Low Fat Strawberry Yoghurt in this batter results in a super-intense strawberry flavour. The addition of yoghurt also ensures a moist, tender crumb. I added some white chocolate chunks for a lovely pop of sweetness, but if you’re counting calories you could give these a skip.
Either way, these muffins are perfect for a tea-time treat, lunchbox filler on-the-go snack!

This post is sponsored by Lancewood. All text and opinions are 100% my own.


(Makes 12)
210g flour (1½ cups)
150g sugar (¾ cup)
10ml baking powder (2 tsp)
150g strawberries (¾ cup)
80g white chocolate (1 slab)
250ml LANCEWOOD Low Fat Strawberry Yoghurt (1 cup)
2 eggs
80ml butter, melted and cooled (⅓ cup)
5ml vanilla essence (1 tsp)


  • Preheat the oven to 180°C. Line a muffin tin with paper liners. 
  • Add the flour, sugar and baking powder to a large bowl and mix well.
  • Hull the strawberries and chop into small pieces. Roughly chop the white chocolate into small pieces. Reserve about 2 tbsp of each, then add the rest to the dry ingredients. Mix well.
  • In a separate bowl, combine the LANCEWOOD Low Fat Strawberry Yoghurt, eggs, melted butter and vanilla essence. Whisk until smooth.
  • Add to the dry ingredients and mix gently with a spatula until just combined. Do not overmix.
  • Divide the mixture evenly between the 12 muffin cups. Top with the remaining strawberry pieces and chocolate pieces.
  • Bake for 20-25 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 5 minutes, then place on a cooling rack to cool completely.
  • Delicious served warm with lashings of butter!

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