Ingredients

The following ingredients have 12 Servings
  • 250 g/ 8.8 oz/ 2 cups flour
  • 35 g/ 1.2 oz/ ¼ cup cornstarch
  • pinch of salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 125 g/ 4.4 oz/ ½ cup granulated sugar
  • 3 eggs
  • 100 ml/ 3.4 fl.oz/ 1/3 cup + 2 tablespoons vegetable oil
  • 100 g/ 3.5 oz/ 3/8 cup sour cream
  • 150 g/ 5.3 oz/ ½ cup Greek-style yogurt
  • 1 teaspoon vanilla extract
  • 150 g/ 5.3 oz/ about 1 cup white chocolate (chopped (or white chocolate chips))
  • 250 g/ 8.8 oz strawberries

Instruction

  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a muffin tray with muffin liners.
  • Combine the flour, cornstarch, salt, baking powder, baking soda, and sugar in a bowl.
  • Separate the eggs. Beat the egg whites until soft peaks form. Set aside.
  • Whisk together the egg yolks, oil, sour cream, yogurt, and vanilla extract together.
  • Slowly pour the wet ingredients onto the flour mixture and incorporate it carefully with a rubber spatula. Do not overmix, the dry ingredients should only barely become wet.
  • Chop the strawberries. Chop the white chocolate (or use white chocolate chips). Fold them into the batter together with the egg whites.
  • Place the batter into the prepared muffin pan. Bake for about 18-20 minutes until golden and until a toothpick inserted in the middle comes out clean.