Loaded with fresh strawberries and white chocolate chips, these strawberry white chocolate muffins are a real treat. These tender fruit filled muffins with golden tops are sure to become a family favorite.
Why I Love This Recipe
Strawberry white chocolate muffins make the perfect treat or breakfast sweet. They pair perfectly with a tall glass of cold iced tea in the summer, or they can make a fantastic breakfast paired with a fresh cup of coffee. I love making this recipe during the summer when I have tons of fresh strawberries to use up.
These muffins have perfectly domed golden tops with a tender and moist crumb. Sweet white chocolate chips compliment the fresh slightly tart strawberries perfectly. Whether you are a white chocolate lover or a strawberry lover, this recipe won’t disappoint.
Tools I Recommend
For this recipe I find the following tools quite handy (Amazon affiliate links):
Tips for Making Muffins
- Use room temperature ingredients – When making these muffins use room temperature eggs and milk. Room temperature ingredients will bind together better than cold ingredients, resulting in a lighter and taller final product.
- Measure the flour – To avoid dry muffins, make sure your flour is measured out correctly. To do this, spoon the flour into the measuring cup and level it off, ensuring it doesn’t become packed, or weigh the flour for exact measurements.
- Use fresh ingredients – The combination of baking soda and baking powder in this recipe is necessary to leaven the muffins. Make sure your baking soda and baking powder are fresh for the best results.
- Whisk the dry ingredients – Whisk the dry ingredients separately to ensure the baking powder is evenly distributed before adding it to the wet ingredients.
- Don’t over mix the batter – Over mixing the batter can can cause too much gluten development, resulting in muffins that are tough and rubbery. Avoid over mixing to keep your strawberry white chocolate muffins light and tender.
- Don’t overbake the muffins – Overbaking can cause your muffins to come out dry and crumbly.
Can I Use Frozen Strawberries?
This recipe can be made with fresh or frozen strawberries. If using frozen strawberries you will still need to chop them up, but don’t worry about defrosting them. Defrosting them can actually cause the berries to release too much juice and lead to soggy muffins. When using frozen strawberries you may need to increase the baking time by 3-5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
How to Store Strawberry White Chocolate Muffins
These strawberry white chocolate muffins will stay moist for days if stored properly. Because of the fruit in the batter it is best to keep the leftovers chilled and not store them at room temperature. Keep the muffins in an airtight container in the refrigerator for up to a week and bring them to room temperature before serving for the best texture.
If you want to make these muffins ahead of time you can freeze them. Store them in an air tight container after they have completely cooled and place them in the freezer for up to 3 months. When you are ready, pull them out of the freezer and allow them to thaw fully before serving.
More Recipes to Try
- Cherry Cinnamon Rolls
- Blueberry Chocolate Cake
- Sourdough Banana Muffins
- Strawberry Mango Bone Broth Popsicles
Strawberry White Chocolate Muffins
18
servings28
minutes45
minutesLoaded with fresh strawberries and white chocolate chips, these strawberry white chocolate muffins are a real treat. These tender fruit filled muffins with golden tops are sure to become a family favorite.
Ingredients
3 cups all-purpose flour (360g)
1/2 tsp salt (2g)
2 tsp baking powder (8g)
1/2 tsp baking soda (2g)
8 tbs unsalted butter, room temperature (113g)
2 tbs neutral oil* (27g)
1 cup granulated sugar (200g)
2 large eggs, room temperature
1 1/4 cup whole milk (184g)
1 cup fresh strawberries, diced (6-8 whole berries)
1 cup white chocolate chips
Directions
- Mix the Batter
- Preheat your oven to 350°F (177°C).
- In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and baking soda until evenly mixed. Then, set the bowl aside.
- Using an hand mixer or stand mixer, beat together the sugar, butter and oil on medium-high speed for 5 minutes or until it is fluffy and aerated, scraping down the sides as needed.
- Add the eggs to the creamed butter-sugar mixture one at a time, beating until each addition is fully incorporated.
- Whisk in the whole milk, scraping down the sides as needed.
- Add the dry ingredients to the wet ingredients, and stir until fully combined and you achieve a thick, lump free batter. Be careful not to over mix the batter or your muffins could turn out tough.
- Dice the strawberries into small pieces roughly the size of blueberries. Fold the diced strawberries and white chocolate chips into the batter until evenly distributed.
- Bake
- Place paper cups in, or grease, a standard 12-muffin pan. Fill each cup completely with approximately 1/3 cup of batter.
- Place the muffins on the lower center rack of a 350°F (177°C) preheated oven and bake for 26-30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Avoid over baking to keep them moist.
- Let the muffins cool in the pan for 10 minutes before moving them to a cooling rack for complete cooling. Repeat the baking process with the remaining batter.
Notes
- Oil: Any neutral oil such as vegetable oil, canola oil, or coconut oil will work for this recipe.
- Strawberries: This recipe can be made with fresh or frozen strawberries. If using frozen strawberries do not defrost them, and increase the bake time by 3-5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Additional Tips: See the above post for all my best tips when making muffins.
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