Strawberry & Cream Muffins | easy recipe

Make delicious strawberry & cream muffins with me! Welcome to my channel, I hope you enjoy my baking videos! EQUIPMENT Muffin pan Tulip cupcake liners (I got them from amazon) Whisk Silicone spatula Large mixing bowl Digital food scale Medium pot Large ice cream scoop INGREDIENTS FOR CRUMBLE TOPPING 35 g salted butter cold (cubed) 40 g granulated sugar 30 g brown sugar 75 g all-purpose flour pinch of salt INGREDIENTS FOR STRAWBERRY JAM 42 g granulated sugar 170 g fresh or frozen strawberry 1 tbsp lemon juice (optional - I added 1-2 drop of gel red food coloring) INGREDIENTS FOR MUFFINS 120 ml milk 2 eggs 1 1/2 tsp vanilla extract 113 g salted butter (melted) 200 g granulated sugar 250 g all-purpose flour 2 tsp baking powder 1/8 tsp baking soda 170 g fresh strawberry (diced) 85 g white chocolate (my favorites is Lindt White Chocolate Bar or Milkboy Swiss White Chocolate Bar) INSTRUCTIONS FOR CRUMBLE TOPPING In a medium mixing bowl, add all-purpose flour, pinch of salt, granulated sugar, and brown sugar. Combine thoroughly with a whisk. Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins. INSTRUCTIONS FOR STRAWBERRY JAM In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice. stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry) INSTRUCTIONS FOR MUFFINS Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined. With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter INSTRUCTIONS FOR ASSEMBLY & BAKING Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full. Top each muffin with a heaping spoonful of strawberry jam and swirl. Add generous heaping of crumble on top of each muffin. Bake muffins at 425°F (218°C) for 13 minutes, then reduce to 360°F (182°C) and bake for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!