Anyone looking for a new flavor for muffins need look no more! The special taste of white chocolate merges with the fragrance of strawberries, for a fresh and tasty outcome.
Preheat the oven to 180°. Soften 180g of butter. Rinse the strawberries and cut into small pieces. Sift together the flour, baking powder, baking soda, vanilla flavoring and a pinch of salt.
Put the butter in a bowl and add the sugar. Mix well with an electric mixer until creamy. Add the 3 eggs one by one, using the mixer, then add the milk slowly. Add to the dry ingredients. Mix well with a wooden spoon until smooth and without lumps. Fold in the white chocolate chips and chopped strawberries.
Preparing the crunchy topping: break up 30g of cold butter in a bowl, add the cane sugar and 50g of flour. Mix roughly with a wooden spoon or use your fingers to make crumbs (like for a crumble). Line 14 muffin molds with muffin papers that are half a centimeter from the edge of the mold. Fill with the batter, then cover with the crumble and bake for about 35-40 minutes. When golden, take out of the oven and let cool before serving.