I am never sure what muffins are really supposed to be.  Breakfast? Tea time? Dessert?  Especially when they are like these moist, chewy Strawberry, White chocolate & yoghurt muffins!  I’ve adapted this recipe from one I used to make with just sour cream.  I find this mix of sour cream and heavy real Greek yoghurt give these muffins a dense moist chewiness.

Greek Yoghurt, Strawberry & White Chocolate muffins

Makes 6 Jumbo / 12 standard

–  250 gms flour

–  1 tablespoon baking powder

–  ½ teaspoon salt

–  1 jumbo egg

–  200 gms sugar

–  60 gms unsalted butter, melted

–  200 mls sour cream

–  100 mls Gourmet Greek Yoghurt

–  1 1/2 cups chopped strawberries

–  100 gms white chocolate, roughly chopped

Preheat the oven to 180°C, grease a standard 12 or jumbo 6 muffin tray.  Now sieve the flour, baking powder and salt together in a bowl.

In a separate bowl whisk the egg for about 20 seconds until pale and well combined.  Add the sugar and whisk vigorously until thick, creamy and pale white. Once the butter has cooled slightly, add it in 2 additions, whisking to combine after each addition.  Now whisk in the Greek yoghurt and sour cream.   Add the chopped strawberries and chocolate to the flour  –  stir to distribute the pieces evenly.  Now add the dairy mixture to the flour and fold in with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds – Do not overmix.

Finally, spoon the mix into your muffin pan and then bake in the middle of the oven for 25-30 minutes or until a skewer comes out clean.  Remove from the oven, and then carefully turn the muffins out and allow them to cool.

Because of the mix of dairy and strawberries this produces a muffin that is very soft when hot so be careful when turning them out!

These muffins are delicious on their own, but for an extra treat top them with a simple cream cheese frosting, with some extra strawberry and chocolate.  Store in an air tight container.