There was a time back in my cafe days when I was absolutely cranking out batches of these, and no matter how many I made they would always disappear before I could hide even one for myself for later. And the best thing about these soft, bakery style muffins, apart from how delicious they are, is that they come together in one bowl with just a mixing spoon – no mixer required.
And feel free to swap the white chocolate for dark choc pieces and the strawberries for frozen raspberries like I’ve done in the photo below – YUM!
What You Need
- 2 cups (300g) self-raising flour
- ¾ cup (150g) caster sugar
- 1 cup (180g) white chocolate chips
- 1½ cups (200g) fresh strawberries, diced
- 2 eggs
- ¾ cup (185ml) milk
- ½ cup (125ml) vegetable oil or light olive oil
- 1 teaspoon vanilla extract
- Icing sugar, for dusting
Makes: 12 standard muffins
What To Do
- Preheat your oven to 180°C (160°C fan-forced), and line a standard 12-hole muffin tin with paper cases. In a large bowl, stir together the flour, sugar, white chocolate chips, and strawberries.
- Add the eggs, milk, oil, and vanilla. Using a wooden spoon, gently mix until everything is just combined. Don’t overmix, a few lumps are perfectly fine.
- Divide the mixture evenly between the muffin cases. Bake for 20 to 25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack. Dust generously with icing sugar before serving.
The Texas Muffin Pan Option
For larger café style Texas muffins:
- Grab yourself some of the large folded muffin cases.
- Use a 6-hole Texas muffin pan.
- Fill each hole about ¾ full.
- Bake at 170°C (fan-forced) for 25–30 minutes.
- Makes 6 large muffins.
Baba’s Tip
For a beautiful finish like the muffins in the photo, reserve a few extra strawberry pieces and press them gently into the tops before baking. Once cooled, dust generously with icing sugar for that classic bakery look.
What Baba Cooked 
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