Strawberry White Chocolate Muffins Recipe

Introduction

These Strawberry White Chocolate Muffins combine juicy strawberries with sweet white chocolate chips, making for a delightful treat any time of day. With a buttery streusel topping and a tender crumb, they’re perfect for breakfast or dessert.

Ingredients

• For the streusel:
  • 45g (3 tablespoons) unsalted butter, melted
  • 63g (½ cup) all-purpose flour
  • 65g (⅓ cup) granulated sugar
  • Pinch of salt
• For the muffins:
  • 250g (2 cups) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 200g (1 cup) granulated sugar
  • 113g (½ cup) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla paste or extract
  • 180g (¾ cup) buttermilk, room temperature
  • 160g (1 heaped cup) strawberries (fresh or frozen, no need to thaw)
  • 130g (¾ cup) white chocolate chips

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
2. Step 2: In a small bowl, mix the melted butter, flour, sugar, and a pinch of salt to make the streusel. Set aside.
3. Step 3: Combine flour, baking powder, and salt in another small bowl and set aside.
4. Step 4: Chop strawberries into small chunks and toss them with a little flour to prevent sinking.
5. Step 5: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
6. Step 6: Fold the dry ingredients into the wet mixture alternately with the buttermilk, mixing just until combined to avoid overmixing.
7. Step 7: Gently fold in the strawberries and white chocolate chips.
8. Step 8: Spoon the batter evenly into the muffin cups and sprinkle the streusel topping over each muffin.
9. Step 9: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 15–18 minutes until golden and a toothpick inserted comes out clean.
10. Step 10: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use fresh strawberries for the best flavor, but frozen ones work well if thawed and drained.
• Avoid overmixing the batter to keep the muffins tender and fluffy.
• Tossing strawberries with flour before folding them into the batter helps prevent sinking during baking.
• For a citrus twist, add a teaspoon of lemon zest to the batter.
• Swap white chocolate chips with regular or dark chocolate chips for a different flavor profile.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 1 month. Reheat frozen muffins in a microwave or oven until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries without thawing, but it’s best to thaw and drain them to avoid excess moisture in the batter.

How can I prevent the muffins from being too dense?

Be careful not to overmix the batter. Fold ingredients gently and just until combined to keep the muffins light and fluffy.

Strawberry White Chocolate Muffins Recipe

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★★★★★

4.7 from 721 reviews

• Author: Lily
• Total Time: 40 mins
• Yield: 12 muffins 1x

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Description

Delight in these moist and fluffy Strawberry White Chocolate Muffins, perfectly balanced with sweet strawberries and creamy white chocolate chips, topped with a buttery streusel for a crunchy finish. Ideal for breakfast, brunch, or a sweet snack, they combine classic flavors with a tender crumb and a touch of vanilla for a comforting American dessert experience.

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Ingredients

Scale 1x2x3x

For the Streusel:

• 45g (3 tablespoons) unsalted butter, melted
• 63g (½ cup) all-purpose flour
• 65g (⅓ cup) granulated sugar
• Pinch of salt

For the Muffins:

• 250g (2 cups) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 200g (1 cup) granulated sugar
• 113g (½ cup) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 teaspoon vanilla paste or extract
• 180g (¾ cup) buttermilk, room temperature
• 160g (1 heaped cup) strawberries (fresh or frozen, no need to thaw)
• 130g (¾ cup) white chocolate chips

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners. This ensures even baking and easy removal of muffins.
2. Make Streusel Topping: Mix the melted butter, all-purpose flour, granulated sugar, and a pinch of salt in a small bowl until crumbly. Set the streusel mixture aside; it will be used to top the muffins for a crunchy texture.
3. Combine Dry Ingredients: In a separate small bowl, mix together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
4. Prepare Strawberries: Chop the strawberries into small chunks. If using frozen strawberries, no need to thaw before chopping, but ensure excess moisture is minimized.
5. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla paste or extract until the mixture is smooth and well combined.
6. Combine Batter: Gradually fold the dry ingredients into the wet mixture alternately with the buttermilk, mixing until just combined. Be careful not to overmix to keep the batter light and fluffy.
7. Add Strawberries and White Chocolate: Gently fold the chopped strawberries and white chocolate chips into the batter, ensuring even distribution without breaking down the berries.
8. Fill Muffin Cups and Add Streusel: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the reserved streusel mixture evenly on top of each muffin.
9. Bake Muffins: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes to create a rise, then reduce the oven temperature to 350°F (180°C) and continue baking for 15–18 minutes or until a toothpick inserted into the center comes out clean.
10. Cool Muffins: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely for best texture and flavor.

Notes

• Use fresh strawberries for optimal flavor; frozen strawberries can be used but should be thawed and drained to avoid excess moisture in the batter.
• Avoid overmixing the batter to ensure a tender and fluffy muffin texture.
• Toss strawberries with a small amount of flour before folding into the batter to prevent them from sinking to the bottom during baking.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry muffins, white chocolate muffins, streusel topping, breakfast muffins, American desserts, moist muffins, berry muffins