Strawberry White Chocolate Muffins Recipe
These Strawberry White Chocolate Muffins are soft, fluffy, and filled with juicy strawberries and creamy white chocolate in every bite. Perfect for breakfast, brunch, dessert, or a sweet afternoon snack, they’re an easy homemade treat everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 3/4 cup white chocolate chips or chopped white chocolate
- Optional topping: coarse sugar
- Optional topping: additional white chocolate chips
- Optional topping: diced strawberries
Instructions
- Preheat the oven to 375°F (190°C) and line or lightly grease a 12-cup muffin pan.
- Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
- In another bowl, whisk together the sugar, eggs, milk, sour cream, vegetable oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Lightly toss the diced strawberries with a small amount of flour, then gently fold them into the batter along with the white chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle with coarse sugar or extra white chocolate chips if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use frozen strawberries directly from the freezer without thawing if needed.
- Toss the strawberries with a little flour to help prevent them from sinking.
- Add lemon zest, almond extract, or chopped macadamia nuts for delicious variations.
- Drizzle cooled muffins with a simple white chocolate glaze for an extra indulgent finish.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 305 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
