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Donal Skehan
Roasted Strawberry & White Chocolate Streusel Muffins | DonalSkehan.com
  • desserts-baking

Roasted Strawberry & White Chocolate Streusel Muffins

May 31

A highly adaptable recipe I revisit on my weekend baking mornings is the one I use for muffins. Eggs and sugar are whipped until frothy before melted butter, milk and dry ingredients are added, leaving you with a basic mix that can have a whole host of different flavour combinations. In the version I share here, I roast strawberries in the oven with a little white chocolate leaving you with an irresistible sticky syrupy mix that is rather delicious over ice cream but also elevates this basic muffin recipe to something special. Top with an oat streusel crumble mix and drizzle with white chocolate to make them just a little more fancy.

  • time 70mins
  • serves Serves 12
Method
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
  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. 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. Line a muffin tray with paper cases.
  5. In a measuring jug, whisk together the butter, milk & vanilla bean paste and set aside.
  6. In a standalone mixer, beat the eggs with the sugar until light and fluffy.
  7. Add in the liquid mixture and whisk until combined.
  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. 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. 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.

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Ingredients

1 stick of butter, melted

6.7 fl oz milk

1 tsp vanilla bean pasta

2 large free range eggs

5 oz of caster sugar

9 oz of plain flour, sifted

2 tsp baking powder

 

For the roasted strawberries & white chocolate:

17 oz strawberries, halved and hulled

1 tbsp dark brown sugar

3.5 oz of white chocolate, roughly chopped 

 

For the topping:

2.6 oz plain flour

2.6 oz jumbo oat flakes

2.6 oz light brown Sugar

1 stick cold butter, cut into pieces

3.5 oz white chocolate, cut into pieces

100g of butter, melted

200ml milk

1 tsp vanilla bean pasta

2 large free range eggs

150g of caster sugar

250g of plain flour, sifted

2 tsp baking powder

 

For the roasted strawberries & white chocolate:

500g strawberries, halved and hulled

1 tbsp dark brown sugar

100g of white chocolate, roughly chopped 

 

For the topping:

75g plain flour

75g jumbo oat flakes

75g light brown Sugar

100g cold butter, cut into pieces

100g white chocolate, cut into pieces

You'll Need

Roasting tin

Large bowl

Muffin tray

Muffin paper cases

Measuring jug

Whisk

Stand alone mixer

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