Sunday, March 17, 2013

Strawberries & Thoughts of Spring

Ladies and gentlemen, I present to you...

the BIGGEST strawberry I have EVER SEEN.

Actual size!

Seriously, though. I couldn't even get my fist to close around the berry because it was SO LARGE.

Godzilla berry!

If the berry crop is this vigorous already, I can only conclude that warmer days are just around the corner! I have to admit, I felt a little betrayed when Punxsutawney Phil decreed an early spring only to get several inches of snow dumped on us in the midst of below-freezing temperatures. Now that things are looking brighter, what better way to get into the springy spirit than with a light (both in texture and in calories) yet decadent muffin?

As I've mentioned before, I love love love breakfast, and I will look for any excuse to make something delicious. Waking up is a little bit easier when you have something tasty waiting for you, amirite?

I changed this recipe slightly to use white chocolate chips rather than mini bittersweet ones (which I'm sure would be great, too), and I used half whole wheat flour, half regular flour. Other than these modifications, I stuck with the recipe just as it is written. It's basically like eating a chocolate-covered strawberry in muffin form. Awesome!

Skinny Strawberry White Chocolate Chip Muffins

Adapted from Sally's Baking Addiction
Yields 10 muffins


3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup white chocolate chips


1) Preheat oven to 350 degrees F. Spray 10 muffin tins with nonstick cooking spray (or use a non-stick muffin tin like I did). 

2) In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. 

3) In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain (a fork works well to break up the brown sugar). Add the beaten egg white and stir gently with a fork or whisk until fully incorporated. 

4) Add the wet ingredients to the dry until just combined - do not overmix. Fold in the strawberries and white chocolate chips.

5) Divide the batter evenly between 10 muffin tins. Bake for 15-20 minutes. Muffins will be lightly golden in color, and a toothpick inserted in the middle of a muffin should come out clean.

6) Let muffins cool in the muffin tin for about 5 minutes. Remove muffins to wire rack to finish cooling. Enjoy!

The finished product


  1. These look delicious. Excited to see you posting again!

    1. Thanks, Heather! I'm looking forward to making all kinds of deliciousness in posts to come!

  2. My best friend in high school would always bring these enormous strawberries with her lunch. We speculated that they may have been imported from Chernobyl. These muffins seem worth the risk :)

    1. Hahaha! It makes me feel better that these berries exist elsewhere, even though I have to agree that they might have sketchy, possibly nuclear, origins. On the bright side, you only have to chop up two berries or so to make the muffins, so the exposure time is short. :)