Springtime is here! I wanted to create a muffin recipe that helped celebrate the season. When I think of strawberries, I often think of cream because that’s the iconic pairing that’s served at Wimbledon.
Instead of cream, I used creme fraiche to give these muffins that delicious richness. And 2 cups of berries add a burst of fresh flavor to the recipe.
Makes 12 muffins
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup creme fraiche
1 stick unsalted butter, melted
2 cups diced strawberries
juice and zest of a lemon
1/2 cup white chocolate chips
- Preheat oven to 350° F.
- Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients (through butter) in a mixing bowl. Add the wet to the dry ingredients and mix well.
- Gently stir in the strawberries and white chocolate. Scoop into the muffin pan and bake for 20 minutes. Cool slightly and enjoy.