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Fresh, juicy strawberries, chunks of white chocolate and oats make these Strawberry and White Chocolate Oatmeal Muffins hearty, full of flavour and just perfect for breakfast on the go!

Strawberry and White Chocolate Oatmeal Muffins

Fresh, juicy strawberries, chunks of white chocolate and oats make these Strawberry and White Chocolate Oatmeal Muffins hearty, full of flavour and just perfect for breakfast on the go!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • For the muffins:
  • 2 cups (280g) plain flour
  • 1 cup (80g) rolled oats, not quick cook
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 3/4 cup (150g) caster sugar
  • 1 cup (150g) fresh strawberries, hulled and diced
  • 3/4 cup (130g) white chocolate chunks
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) milk
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • For the glaze:
  • 1/2 cup (60g) icing sugar, sifted
  • 1 or 2tbsp water

Instructions

  1. Preheat the oven to 180C/350F and spray a 12 hole muffin tray with cooking spray. (I use Wilton Bake Easy).
  2. Place flour, oats, baking powder, bicarb, salt, sugar, strawberries and white chocolate chunks into a large bowl and stir until all the strawberries are coated in flour.
  3. Place eggs, vanilla extract and milk into a jug and beat lightly.
  4. Pour the egg mixture into your flour mix and then pour in the cooled melted butter.
  5. Stir until just combined and there are no lumps of flour, do not beat otherwise your muffins will be rubbery and dense.
  6. Divide the mixture between your greased holes, fill them level.
  7. Place in the oven for 15-20 minutes until risen, golden and an inserted skewer into the centre comes out clean.
  8. Leave to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  9. Once cooled, place some kitchen towel under your wire rack and then make the glaze (if making): Place the icing sugar into a small bowl and then add 1/2tbsp water. Mix into a paste and check consistency, then add another 1/2tbsp of water. Repeat until you have desired consistency. I needed around 1 and 1/2tbsp water. You want a consistency that coats a spoon, but also drizzles off easily. Although, if it's too thin it will run straight off the muffins, so be careful adding in the water!
  10. Drizzle the icing over each muffin and then leave to set, before placing in an airtight container. Keep at room temperature for 2 days, or in the fridge for 4 days.

Recipe Notes

Recipe by Annie of Annie's Noms