These White Chocolate and Strawberry Muffins are moist, soft, and fluffy with strawberry pieces and white chocolate chips. They’re refreshing, easy to whip up in less than 30 minutes, and are sure to impress at any breakfast or brunch!
Are you into muffins for breakfast, lunch, and dinner? Check out my muffin section on the blog for some of my very favorite recipes! This Bakery-Style Chocolate Chip Muffin recipe is one of my most popular recipes, and these Blueberry Cottage Cheese Muffins are a protein-filled twist on the classic blueberry muffin!
Why This Recipe Works
- ultra moist muffins made with simple ingredients
- unique and refreshing flavor with strawberries and white chocolate chips
- easy and quick 30 minute recipe
- made with a whisk and 2 bowls
Ingredients
- All Purpose Flour: Regular, plain all purpose flour works best in these muffins for a light and fluffy texture.
- Baking Powder & Baking Soda: Together, both of these leavening agents give the muffins rise and creates the gorgeous dome.
- Salt: Salt enhances sweetness and brings out the overall flavor.
- Melted Butter: Melted butter provides flavor and moisture and every bite.
- Vegetable Oil: Vegetable oil helps create a moist muffin that stays moist.
- Vanilla Extract: Pure vanilla extract rounds out the flavor.
- Granulated Sugar & Light Brown Sugar: Both of these sugars contribute to sweetness, moisture, and structure.
- Eggs: 2 large eggs at room temperature help with structure.
- Sour Cream: Sour cream creates a moist, tender crumb.
- Buttermilk: Buttermilk helps to make these muffins lighter and fluffier.
- Strawberries: Chopped strawberry pieces create the perfect flavor in these muffins.
- White Chocolate Chips: You’ll need standard white chocolate chips for this recipe!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
STEP 2: Next, in a medium bowl, use a whisk to combine all purpose flour, baking powder, baking soda, and salt together.
STEP 3: In a large bowl, whisk melted butter, vegetable oil, vanilla extract, granulated sugar, light brown sugar, room temperature eggs, room temperature sour cream, and room temperature buttermilk together until smooth.
STEP 4: Add the flour mixture to the wet ingredients and whisk the batter together until just combined. Overmixing past when you see the flour pieces disappear can lead to dense muffins.
STEP 5: Add the chopped strawberries and white chocolate chips into the batter before using a spatula to fold them into the batter until evenly dispersed.
STEP 6: Next, divide the batter between the liners, adding about 1/3 cup of batter to each one. The batter should almost reach the top of each cavity.
STEP 7: For bakery-style muffins, add additional strawberry pieces and white chocolate chips into the tops of the muffins before baking.
STEP 8: Bake for 17-22 minutes or until the tops are light golden brown, domed, and just slightly soft in the center. A toothpick inserted into the center of the muffins should come out with just a few moist crumbs.
Frequently Asked Questions
Make sure to measure your flour properly using a kitchen scale or by spooning and leveling flour into measuring cups. You should also use room temperature ingredients to allow the batter to come together smoothly and evenly.
You do not need to refrigerate these muffins. You can store them tightly covered, individually wrapped, or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months.
These strawberry white chocolate muffins can absolutely be adjusted to add other fruits, additional types of chocolate, and other mix-ins as desired!
Expert Tips
Measuring Flour: Measure flour using a kitchen scale or by using a spoon to transfer flour from your container to your measuring cup before taking a knife to sweep across the top.
Room Temperature Ingredients: Your eggs, sour cream, and buttermilk should be at room temperature before mixing the batter together to ensure the batter comes together smoothly to create light and moist muffins.
Additional Toppings: Before popping your muffins in the oven, push additional strawberry pieces and white chocolate chips into the tops of the muffins for a bakery-style look.
Related Recipes
Print
White Chocolate and Strawberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins, Strawberry, Chocolate
- Method: Bake
- Cuisine: American
Description
These White Chocolate and Strawberry Muffins are moist, soft, and fluffy with strawberry pieces and white chocolate chips. They’re refreshing, easy to whip up in less than 30 minutes, and are sure to impress at any breakfast or brunch!
Ingredients
- 2 1/2 cups (350g) all purpose flour, properly measured
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (55g) melted butter
- 1/4 cup (50g) vegetable oil
- 1 teaspoon vanilla extract
- 2/3 cup (140g) granulated sugar
- 1/3 cup (80g) light brown sugar, packed
- 2 large eggs (100g), room temperature
- 1/3 cup (80g) sour cream, room temperature
- 3/4 cup (180g) buttermilk, room temperature
- 1 cup (170g) strawberries, chopped
- 1 1/2 cups (270g) white chocolate chips + additional for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
- In a medium bowl, use a whisk to combine properly measured flour, baking powder, baking soda, and salt together.
- In a large bowl, whisk melted butter, vegetable oil, vanilla extract, granulated sugar, packed light brown sugar, room temperature eggs, room temperature sour cream, and room temperature buttermilk together until smooth and fully combined.
- Add the medium bowl of dry ingredients to the large bowl of wet ingredients. Mix the two together with a whisk only until you see the flour pieces disappear into the batter. Mixing past this point could lead to dense muffins.
- Pour chopped strawberry pieces and white chocolate chips into the batter. Use a spatula to fold them into the batter until evenly dispersed throughout the batter.
- Divide the batter between the liners, adding about 1/3 of batter to each liner until each one is almost full. If desired, push additional strawberry pieces and white chocolate chips into the tops of the muffins to create a bakery-style look.
- Bake the muffins for 17-22 minutes or until the tops are domed, light golden brown, and slightly soft in the center. A toothpick inserted into the center of a muffin should come out with a few moist crumbs. Allow the muffins to cool before storing in an airtight container, individually wrapped, or tightly covered at room temperature for up to 3 days or in the freezer for up to 4 months.
Notes
Measuring Flour: Measure flour using a kitchen scale or by using a spoon to transfer flour from its container to your measuring cup before leveling the top with a knife. This ensures the muffins are moist and light.
Mixing: When combining the dry and wet ingredients, do not mix past when you see the flour pieces disappear. Doing so could create dense muffins.
Storing: Once fully cooled, store these muffins in an airtight container or bag, individually wrapped, or tightly covered at room temperature for up to 3 days or in the freezer for up to 4 months.
Keywords: White Chocolate Strawberry Muffins, White Chocolate Muffins, Strawberry and White Chocolate Muffins
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