• Gracie Carmichael

Strawberry White Chocolate-Chip Muffins for Second Breakfast

"He had a nice little breakfast in the kitchen before turning out the dining-room. By that time the sun was shining; and the front door was open, letting in a warm spring breeze. Bilbo began to whistle loudly and to forget about the night before. In fact he was just sitting down to a nice little second breakfast in the dining-room by the open window, when in walked Gandalf."

-The Hobbit, J.R.R. TOLKIEN

I've been delighting in re-reading The Hobbit this week and lauding over Tolkien's marvelous wit and style. I never realized how much food is actually mentioned in his work, and when I concocted this summer-y treat, I had in mind that Bilbo Baggins might've had something similar for "second breakfast" on the morning he set out of his comfortable hobbit-hole and into the adventurous unknown.

Follow along through the making of the muffins, and then download the printable-formatted PDF at the bottom of the post for your own muffin-baking endeavors. I made these muffins gluten-free using Bob's Red Mill GF Pancake Mix (which gives the flour an added rising element which regular GF flours keenly lack); however, you can make these using regular non-GF flour just as you like.

Making the Muffins...

We begin in two stages: one, slicing and preparing the strawberries (fresh for best results), and two, by whisking together the dry ingredients.

In a separate bowl, we beat the softened butter until creamy, about two minutes, and beat in the sugar. The result should be light and fluffy. It may look a little grainy on account of the sugar—this is perfectly fine. We add the eggs, one at a time, followed by the vanilla.

We add the flour mixture alternatingly with the milk in a flour-milk-flour-milk-flour motion, beginning and ending with the flour. The strawberries are then carefully folded into the batter, followed by the white chocolate chips.

Finally, we scoop the batter into the lined pan. I added a few of the reserve white chocolate chips to the tops of the muffins for decoration.

Bake for 25 minutes or until golden-brown.

Et voila! These scrumptious strawberry white-chocolate muffins are nothing short of glorious, and are sure to become a pantry staple. I'm amazed at how good they turned out—I'll definitely be making another batch soon! :)

These decadent muffins are the perfect option for a little second breakfast. Click the link below for the downloadable printable recipe, which will open in a PDF.

The PDF Printable Recipe


I'd love to hear if you try this recipe! Tag me on IG @austensandalcotts, or feel free to leave a comment below!

Until next time,