Strawberry White Chocolate Muffins #muffins #baking #asmr #viralrecipe #shorts #fyp #easyrecipe

Strawberry White Chocolate Muffins with Crumble Topping
Yields: 2 muffins
All ingredients should be in room temperature.
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Ingredients:
1 egg yolk
1–2 tsp egg white
1.5 to 2 tbsp sugar
2.5 tbsp melted unsalted butter
1/2 tsp vanilla extract
2 tbsp sour cream
(I used milk instead; see note below)
1/4 cup + 2 tsp all-purpose flour (~38–40g)
1/4 tsp baking powder
1/8 tsp baking soda
A pinch of salt
2–2.5 tbsp chopped fresh strawberries
2–2.5 tbsp white chocolate chips
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Crumble Topping:
1 tbsp all-purpose flour
1 tbsp brown sugar
1/2 tbsp melted butter
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Note:
If you're using regular milk instead of sour cream, skip the baking soda and use 1/2 tsp baking powder instead.
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Instructions:
1. Chill the crumble topping in the fridge while you make the batter.
2. In a bowl, whisk together the egg yolk, egg white, and sugar.
3. Add melted butter, vanilla, and sour cream. Mix until smooth.
4. Sift in the flour, baking powder, baking soda, and salt.
5. Gently fold until just combined — don’t overmix.
6. Fold in the strawberries and white chocolate chips.
7. Scoop the batter into two 6 oz ramekins (or lined muffin cups).
8. Top off with extra strawberry and white chocolate if you prefer.
9. Sprinkle chilled crumble topping generously on top.
10. Bake at 425°F (220°C) for 5 minutes. Then reduce to 350°F (175°C) and bake another 15–18 minutes, until a toothpick comes out clean.

Let cool slightly and enjoy!