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.
Ingredients
Scale
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
- 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.
- 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.
- Combine Dry Ingredients: In a separate small bowl, mix together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
- Prepare Strawberries: Chop the strawberries into small chunks. If using frozen strawberries, no need to thaw before chopping, but ensure excess moisture is minimized.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
