White Chocolate and Strawberry Muffins

 

For my wife's birthday this year she decided that, rather than a proper birthday cake, she wanted some white chocolate and strawberry muffins. These are a standard muffin mix with white chocolate chunks and freeze dried strawberry pieces, with a strawberry jam centre. Definitely a cake that is rich, sweet and indulgent. 

Recipe - Makes 8

For the muffins: 

• 75g melted butter 
• 1 egg, beaten 
• 120ml milk
• 100g caster sugar
• 200g plain flour
• 1 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 50g white chocolate, chopped 
• Handful of freeze dried strawberries, chopped 
• 8 tsp strawberry jam
• Melted butter and flour, for preparing the tin

For the topping and decoration: 

• 40g white chocolate, melted
• Freeze dried strawberry pieces

Prepare the muffin tin by brushing a small amount of melted butter in 8 holes of a muffin tin. Dust with flour and tip out the excess. Alternatively, you could use muffin cases to line the tin. Set aside until needed. 

Whisk the melted butter, sugar and milk in a jug then add the egg. Tip the flour, bicarbonate of soda, baking powder and salt. Pour in the liquid ingredients and fold to smooth, being careful not to overmix. Add the white chocolate and strawberry pieces. 

Preheat the oven to 200C (180C fan). Divide the batter between the prepared muffin holes, putting a spoon of jam in the middle of each. Bake for 20 minutes until risen and lightly browned. Remove and transfer to a wire rack to cool. 

Once cooled, transfer the white chocolate to a piping bag fitted with an icing nozzle and drizzle over the muffins. Top with a freeze dried strawberry pieces before serving.