Wednesday, July 3, 2013

Strawberry White Chocolate Muffins

1-1/2 sticks butter (12 TBS), room temperature
3/4 c brown sugar
1/3 c sugar
3 eggs, room temperature
1/2 c milk
1-1/2 tsp vanilla
1 c sour cream
2-1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chopped strawberries
1 c white chocolate chips (for top)

Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
In large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating on slow speed after each addition.
Add vanilla, sour cream, and milk. Beat until well combined.
Sift in flour, baking powder, baking soda, and salt. Beat on slow speed until just mixed.
Fold in strawberries.
Scoop batter into muffin pans, filling each cup until amost full (not completely).
Sprinkle muffins with white chocolate chips.
Bake 25 to 30 minutes.

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