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Monday, January 24, 2011

White Chocolate & Strawberry Muffins

A few weeks back, I won yet another awesome giveaway prize!  This time, I won Silicone Moulds from Chef Dennis over at More Than a Mount Full.  I was super excited cause I LOVE all my other silicone products.  They are SO wonderful to have in the kitchen... talk about easy clean up.  And you never have to worry about your cakes/muffins/whatever sticking to these...they pop out as if they too want to be congratulated on a job well done!!  So thank you to Chef Dennis and also to Sarah-Jane!!  I am super excited about using this's a kitchen must have!!

Now.....If only I had not over baked these wonderful little muffins....if only I could go back in time and tell over doubting self to do as the recipe says....don't listen to anything this time:  TAKE THE MUFFINS OUT AFTER 20 MINUTES - NOT A MINUTE LONGER!!!  If only I could do that, I could be going on and on about how heavenly these muffins where, instead of telling you what a disappointment they were :(  I might claim to be a sauce girl, I might claim to be kick ass griller (I don't even know if that's an actual word, I just love that title!!), but I will never say that I am anything near a baker.  But I keep trying, so that's what counts the most!!  Don't get me wrong, these muffins weren't inedible....oh, no, we at them....they were just over baked and a little dry.....otherwise, the flavors were wonderful!

Two things...First, I cut the original recipe ingredient amounts in half and did not fill the moulds as full as I should have.  These muffins should have risen over the top a bit to give a look like Starbucks Crown Top Muffins.  Second, I decided to put the batter directly into the moulds... I wanted to show just how wonderful a product this is.  Seriously....this is what the moulds looked like after I took the muffins out.... I did not clean or wipe these down at all:

Amazing!!  If for no other reason, considering buy some silicone moulds just to give you more ease in the kitchen....less clean up equals happy cook!!!

***The opinions stated on this site regarding the silicone moulds are just that...the opinions of Jenn's Food Journey.  In no way was I compensated for this review***

White Chocolate & Strawberry Muffins
Adapted from
- makes 6-8 muffins -
Printable Recipe 
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 oz white chocolate, finely chopped or 6 oz white chocolate chips (I used another 2oz of white chocolate chips to scatter on the tops of the muffins)
2 Tablespoons unsalted butter, room temperature
1 egg, room temperature
3/8 cup (6 Tablespoons) granulated sugar
3/8 cup (6 Tablespoons) granulated milk (I used 2%)
1/2 teaspoon vanilla extract
3-4 teaspoons strawberry preserves

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Add 2 oz of white chocolate and all the butter to the top of a double broiler set over simmering water.  Stir constantly until half of the chocolate and butter is melted.  Remove the top of the double broiler; continue stirring, away from the heat, until the mixture is smooth.  Cool for 10 minutes.  (You can also do this in a microwave safe dish, on LOW power, stopping to stir every 10 seconds, until half the chocolate and butter are melted-stir until smooth, let cool 10 minutes.)

Preheat oven to 375 degrees F.  In a bowl of a stand mixer (or in a large mixing bowl using a hand mixer) fitted with a paddle attachment, add the egg and the sugar and mix on medium until thick and pale yellow (about 2 minutes).  Add the cooled chocolate mixture and beat until smooth.  Add the milk and the vanilla, beat until fully incorporated.  Add the flour mixture a little at a time and beat until incorporated, scraping down the sides at least once.  Remove bowl from mixer and fold in 4 ounces of white chocolate.

Fill silicone moulds or muffin tins (spray with non stick spray or line with muffin can do that with the silicone moulds too) 3/4 full.  Top each one with 1/2 teaspoon of the strawberry preserves.  Using a toothpick, swirl the preserves into the batter.  Top with additional chocolate if desired.  Bake for 20 minutes or until a toothpick poked into the center comes out clean; rotating the tins half way through baking time.  Set pan on wire rack to cool for 10 minutes.  Enjoy!


Design Wine and Dine said...

Well you say you overcooked them but they look wonderful to me! I know what you mean though - sometimes it's that one additional minute too long that you wish you could get back! :)

One now please...!

Betty Ray said...

Oh my gosh, yum! These just sound delicious. I will have to try them soon. We love muffins 'round here. :)

Cranberry Morning said...

These look and sound wonderful. Thanks for being the one to try them out and give us the extra pointers. So nice to have those bugs worked out for us! I have a silicone muffin 'tin' - heart shaped, but it only holds 6. And my husband made cornbread in a silicone 9x9 pan the other morning. That stuff is amazing, but it looks so wrong to put it in the oven! :-)

Andrea the Kitchen Witch said...

Ya know, I have a bar of white chocolate in the pantry that I've had no idea what to do with. Now I know!! These sound really good Jenn! They don't look overbaked, they look golden brown & delicious :) So is your muffin tin lined with silicon? The ones I've seen are quite floppy and I've had a hard time getting the contents to STAY in the mould. I like yours. Jealous :)

Mary said...

These are gorgeous and just scream "eat me!" I have a weakness for white chocolate. Have a great day. Blessings...Mary

Pam said...

Boy do I wish I had a few of those tasty muffins with my coffee right now. Yum!

Michael Toa said...

What a great gift! Sorry to hear the muffins are not to your liking. I really like the combo of strawberry and white chocolate.

Jennifurla said...

They are still fine! Love the flavor combo

Sarah-Jane - said...

Hi Jen

Chef Dennis sent me a link to your blog.

I'm glad you like your new mould. You do really need to use silicone products on a baking tray for support.

You'll be amazed at the effects you can get from your crowm muffin mould when you fill it just a bit over the top of the lower section. It maeks monster sized cafe style muffins when you do. Each cell is equivalent of two normal muffins (quite scary really !)

Try the book Muffins, Fast and Fantastic. It's very low priced and really really good. My muffins would be like rubber balls until I got that book and learned I was way over mixing and had the liquid content a bit wrong

Happy baking Jen x

Miss Meat and Potatoes said...

You couldn't be more spot on about less cleanup = happy cook! So happy to see you won another prize:) And even more so to see you putting it to good use. Lovely recipe Jenn - thanks for sharing!

Yenta Mary said...

Baked goods do not have to be beautiful (although I personally think these are!) to be luscious ... definitely a recipe to try ... :)

Chris said...

Yeah I suck at baking. That's why I let Alexis handle all of that!