Oliver’s Strawberry White Chocolate Chip Muffins

May 30, 2013

OneHungryMama Strawberry White Chocolate Chip Muffins

I slipped on my rain boots for the second time. It was only 12:45 pm and I’d have to slip them on again at 2:45. They said that it would rain all day. Pick up can be such a drag. Two kids. Two schools. Two schedules. I was feeling put upon.

I dragged my sad, coughing ass into the quirky yoga space where the hungry baby does his 3-year-old thing three mornings a week. I could barely muster a smile. Did I mention that I had worked out, too? I’d pushed, despite my mood and the weather, and was feeling the pain on top of everything else. Then he spied me.

“My mom is here. My MOM IS HERE!”

He was elated to see me. Me. Grumpy, complainy, dragging, tired ass me. He could barely contain himself or his toothy grin.

I’m amazed every time at the breadth of his smile. Its huge span pulls me in the same way that the ocean does. I see it and immediately feel calm, peaceful, steady. I feel happy.

He ran to me, open arms. Kisses all over. I usually take them in, spend some time and move on to the millions of other things that I feel I have to get done. This day was different, though.

“What do you want to do?” I asked. “It’s so rainy: let’s do something!”

“Let’s bake muffins and cookies!”

Yes. Let’s do that.

I wasn’t going to make him choose. Hell, yea, let’s make muffins AND cookies. But then I did and he chose muffins. He said that they had to have strawberries. Chocolate chips, too.

I pulled out the bin where I keep my various chips (yes, you read correctly: various chips), and he changed his mind. You know how boys are. It had to be white chocolate chips.

I hate white chocolate chips, but keep what I believe is the only edible brand around to make fun trail mixes for the kids who do not share my aversion for white chocolate. I have them, he asked for them: done deal. Strawberry and White Chocolate Chip Muffins we would make.

And make them we did.

hungry baby making muffins

These are delicious: my new favorite muffins.

Two kids. Two schools. Two schedules. Rainy Tuesday afternoons alone with my littlest boy. I’m going to miss it. Thankfully, I’ll always have this recipe and his magical smile.

Strawberry and White Chocolate Chip Muffins
Makes 1 dozen full-size muffins
(Can be shared with kids 12+ mos)*

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoons kosher salt
1 egg, beaten
1 cup milk
1/4 cup butter, melted & slightly cooled
1 cup white chocolate chips (I recommend the highest quality chips you can find, such as Guittard)
1 cup fresh washed, hulled, cut up strawberries

1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.

2. In a medium bowl, whisk together flour, sugar, baking powder and salt.

3. In a separate bowl, combine egg, milk and butter. Add the wet ingredients to the dry and mix gently with a wooden spoon until well combined.

4. Gently fold into the batter the white chocolate chips and strawberries.

5. Spoon batter into muffin cups, filling them about 3/4 of the way. Bake for about 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.

*Note: While there is nothing in these muffins that is unsafe for younger eaters, I recommend them starting at 12+ months due to the relatively high sugar content. No matter what age your eaters, be sure to serve age appropriate portions. Even just a 1/2 muffin goes a long way with wee ones.

12 Responses

  1. Helen says:

    These sound delicious! Do you think I could use frozen strawberries, if I thaw and drain them? Or will that just make it all too mushy?

  2. One Hungry Mama says:

    I’d definitely drain them well. Even so, they’ll add some extra moisture, which impact the texture. It shouldn’t be too bad, though, if you drain them and also give them a little squeeze. Let me know how they turn out!

  3. Sheila says:

    I’ve IQF strawberries, without defrosting them, and the muffins turn out fine. After reading this post, i actually made some muffins with my 2.5 yr old twins, and it worked out quite well, they do enjoy helping 🙂

  4. One Hungry Mama says:

    Yes, I should have been clear that frozen strawberries will work, too. I guess I was in summer “strawberries are fresh… finally!” mode. Isn’t it funny how letting them help makes everything easier… well, except for clean up! lo!

  5. Nina says:

    This muffin looks fantastic. I love white chocolate, prepared in every possible way!! Thank you for this wonderful recipe!!!

  6. Elizabeth says:

    Just made these – they are so good! The muffin itself is not too sweet – so you can enjoy the strawberries and white chocolate chips in all their glory.

  7. One Hungry Mama says:

    So glad that you enjoyed them as much as we do, Elizabeth! (Now I want to go bake a batch 🙂

  8. Kim says:

    Made these this rainy day with my 3-year-old! Daddy, boys, mommy, and baby bump all loved them. Can’t wait to make more next time:). Thanks!

  9. One Hungry Mama says:

    Yay! So glad that you enjoyed them, Kim – and also that you turned them into an opportunity to bake with your little one. The best!

  10. Alexandra says:

    I just tried making these, sounded delicious and smelled the same when baking. Sadly, they didn’t turn out for me. After I let them cool I attemped to remove one from it’s paper cup to eat. It didn’t come off easy at all, as I was pulling it off it ripped apart the whole base of the muffin. I noticed too the bottoms of all the muffins were browned for some reason. I’m not sure what happened. I followed the recipe exactly as it says, i’m not sure what I did wrong.

  11. One Hungry Mama says:

    Sorry for the late reply (was on vacation!). Sounds to me that this is a straight forward baking time/temp issue. The recipe is so simple and you followed it to a “T,” so… does you oven tend to run hot? If so, check for doneness early – they may not need a full 20 minutes. Alternatively, you can lower the baking temp to 375. Check them at 15 minutes and then until a toothpick inserted into the middle comes out clean. I hope that helps… and that you’re encouraged to give these another try. They are so good!

  12. Pagan Reader says:

    These are delicious

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