Directions
- 1Combine milk and vinegar in a glass and let sit for 10 minutes.
- 2Whisk melted butter and sugar together in a mixing bowl.
- 3Add eggs and whisk for 2-3 minutes until pale.
- 4Add milk mixture, vanilla, yogurt, and oil; mix well.
- 5Combine flour, baking powder, baking soda, salt, and white chocolate chips in a separate bowl.
- 6Pour wet ingredients into dry ingredients and mix until just combined.
- 7Add strawberries and mix gently; do not overmix. Let batter rest at room temperature for 45 minutes.
- 8Divide batter evenly among lined muffin cups, garnish with strawberries and chocolate chips.
- 9Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for 13-15 minutes more, or until a toothpick inserted comes out clean.
- 10Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Ingredients
- 0.5 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 2.5 cups all-purpose flour
- 2 eggs, room temperature
- 1 cup white chocolate chips
- 1 cup whole milk
- 1 tablespoon vinegar
- 0.25 cup Greek yogurt or sour cream, room temperature
- 2 tablespoon neutral oil
- 1 cup fresh strawberries, diced into small pieces
Equipment
mixing bowlwhiskmeasuring cupsmeasuring spoonsmuffin tinpaper muffin linersovenspatula
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