Roasted Strawberry & White Chocolate Streusel Muffins

Method

1. 1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. 2. Place the strawberries in a roasting tin and sprinkle with dark brown sugar. Scatter over the white chocolate. Roast in the oven for 30 minutes until the strawberries are reduced and syrupy and the white chocolate is golden. Remove from the oven and leave to cool completely.
3. 3. To make the crumble topping, place the flour, oats, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs. Cover and leave in the fridge while you prepare the muffins.
4. 4. Line a muffin tray with paper cases.
5. 5. In a measuring jug, whisk together the butter, milk & vanilla bean paste and set aside.
6. 6. In a standalone mixer, beat the eggs with the sugar until light and fluffy.
7. 7. Add in the liquid mixture and whisk until combined.
8. 8. Gently fold in the flour until just combined. Stir through the cooled roasted strawberries and white chocolate until just combined. Be sure not to over mix the batter to allow for a nice swirl of strawberries in the finished muffins.
9. 9. Carefully spoon the mixture into the paper cases all the way to the top. Sprinkle generously with the crumble topping and place in the oven to cook for 15-20 minutes until risen and lightly browned on top.
10. 10. Remove from the oven and place on a wire rack to cool completely. While cooling, place the white chocolate in a bowl over a small simmering saucepan of water and allow to melt gently. Drizzle over the cooled muffins and allow to set before serving.

• Baking
• white chocolate
• strawberries
• dessert
• streusel

Ingredients

• US
• METRIC

You'll Need