Strawberries 'n Cream Muffins

Hello all,

I wasn't going to post again until Valentine's Day but I whipped these up this past Friday and they came out so wonderfully that I couldn't not share it with you all (please ignore the English major using double negatives).

I pinned a recipe for Strawberry Mug Cake awhile back and I had the urge to test it out, and my roommate offered to pick the strawberries up for me while she stopped at Costco. Why I didn't realize that this would be entirely too many strawberries is beyond me, but now I was stuck with them.

So what do I do with the extra strawberries? Turn them into muffins of course!

Did that really surprise anyone? Other than the fact that the post has the word muffin in the name, probably not. I believe we've established I have a bit of muffin mania. It's quite alright, genius is often mistaken for madness.

I am also proud to say that these are entirely my own creation, which makes me even more excited to share it with you. The use of heavy cream gives the muffins a nice touch of sweetness along with a crumbly texture that is melt in your mouth yummy. The addition of white chocolate chips sure didn't hurt either.

These are great just as an any-day indulgence but with Valentine's Day swiftly approaching, I thought this would be great to share as a quick fix for a sweet gift for someone special.

In case your more in the Whoopie Pie mood for the holiday, check back Tuesday for Pink Velvet Whoopie Pies!

Happy Baking!

Strawberries 'n Cream Muffins Via Yours Truly

2 cups flour

1/2 cup sugar

1/4 cup vegetable oil

1 heaping cup chopped strawberries

1 egg

1 1/4 cup heavy cream

1 tbsp baking powder

1/4 tsp salt

3/4 cup white chocolate chips

1. Preheat oven to 350 degrees and line/grease one 12-cup muffin pan.

2. Sift together flour, sugar, baking powder, and salt in a large bowl. 

3. In a separate bowl, whisk together oil, egg and cream.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in strawberries and white chocolate chips.

5. Fill each cavity of the pan 3/4 of the way full with batter and bake at 350 for 20-25 minutes or until a toothpick comes out clean.