These strawberry and white chocolate muffins are a delicious way to enjoy fresh strawberries during spring! Made with Greek yoghurt and sweetened with honey and coconut sugar, they are just as fluffy as a bakery-style muffin but refined sugar free.
Strawberries provide vitamin C and antioxidants, while yoghurt adds protein and calcium, making these muffins perfect for morning tea, lunchboxes or an afternoon treat!

Makes: 6 large muffins

Ingredients:

• 2½ cups (315g) plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs, room temperature
• ½ cup Greek yoghurt
• ⅓ cup milk, of choice
• ⅓ cup honey
• ¼ cup Honest to Goodness coconut sugar
• 1 tbsp vanilla extract
• Finely grated zest of ½ lemon
• 1½ cups Ashbern organic fresh strawberries, diced
• 100g Sweet William white chocolate chips

Method:

1. Preheat the oven to 220°C (200°C fan-forced). Line or lightly grease a 6-hole large muffin tray.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a separate bowl, whisk together the eggs, oil, Greek yoghurt, milk, honey, coconut sugar, vanilla and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
5. Fold through the diced strawberries and white chocolate.
6. Divide the batter evenly between the muffin holes, filling each about 90–95% full. Top with a few extra pieces of strawberry and white chocolate, and sprinkle with a little raw sugar if using.
7. Bake for 6 minutes at 220°C, then, without opening the oven door, reduce the temperature to 190°C and bake for a further 25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean (a little melted chocolate is fine).
8. Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack.

Recipe & photographs created by @selfbycjs