Roasted Strawberry White Chocolate Muffins

Roasted Strawberry & White Chocolate Streusel Muffins | Time for a sweet little mid week pick-me-up in the form of these gorgeous strawberry white chocolate muffins with ingredients from @dunnesstores! 🍓 #BrandPartner Serves: 4 Time: 45 mins For the muffin mix: 100g of butter, melted 200ml milk 1 tsp vanilla bean paste 2 large free range eggs 150g of caster sugar 250g of plain flour, sifted 2 tsp baking powder For the roasted strawberries & white chocolate: 500g strawberries, halved and hulled 1 tbsp dark brown sugar 100g of white chocolate, roughly chopped For the topping: 75g plain flour 75g jumbo oat flakes 75g light brown Sugar 100g cold butter, cut into pieces 100g white chocolate, cut into pieces Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. In a roasting tin, toss through the white chocolate, strawberries and dark brown sugar. Roast in the oven for 30 minutes until the strawberries are reduced and syrupy and the white chocolate is golden. Remove from the oven and leave to cool completely. To make the crumble topping, place the flour, oats, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs. Cover and leave in the fridge while you prepare the muffins. Line a muffin tray with paper cases. In a measuring jug, whisk together the butter, milk & vanilla bean paste and set aside. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Gently fold in the flour until just combined. Add in the liquid mixture and whisk until combined before stirring through the cooled roasted strawberries and white chocolate until just combined. Be sure not to over mix the batter to allow for a nice swirl of strawberries in the finished muffins. Carefully spoon the mixture into the paper cases all the way to the top. Sprinkle generously with the crumble topping and place in the oven to cook for 15-20 minutes until risen and lightly browned on top. Remove from the oven and place on a wire rack to cool completely. While cooling, place the white chocolate in a bowl over a small simmering saucepan of water and allow to melt gently. Drizzle over the cooled muffins and allow to set before serving.