These strawberry white chocolate muffins are my go-to for a quick and easy bake. These bakery-style muffins, with their light and fluffy texture, are packed with juicy strawberries and creamy white chocolate chips. They come together effortlessly in just two bowls, making cleanup a breeze. Perfect for a quick breakfast or a sweet snack, these muffins will become a staple in your home baking routine.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Easy to make. You’ll only need a few simple ingredients for this easy recipe and it’s ready in less than an hour.
- Enjoy it any time of the day. My muffin recipe has perfectly balanced flavors and is not overly sweet, so you can enjoy it for breakfast, brunch, snack, or dessert.
- Perfect for summer. Fresh strawberries add a burst of fresh, juicy, and fruity flavors, making it a great dessert option for summer barbecues and potlucks.
📋 Ingredients and notes
To make this strawberry white chocolate muffin recipe, you’ll need chopped strawberries, white chocolate chips, all-purpose flour, granulated sugar, baking powder, whole milk, oil, egg, vanilla extract, and salt.
Variations & Substitutions
- Strawberries. My recipe uses fresh strawberries, but you can also use frozen chopped strawberries. If using frozen strawberries, do not defrost them before adding them to the batter.
- White chocolate. I used white chocolate chips but you can substitute it with chopped chunks of white chocolate.
- All-purpose flour. I used standard all purpose flour. You can also use a 1:1 gluten-free flour blend.
- Baking powder. Not to be confused with baking soda.
- Whole milk. You can also use low-fat or no-fat milk. Or substitute with almond milk or oat milk.
- Egg. Use one large-sized egg or two small-sized eggs.
- Granulated sugar. Substitute with light brown sugar or a combination of half brown sugar and half granulated sugar.
- Oil. Use a mild-flavored oil, such as vegetable, canola, or mild olive oil. Alternatively, you can substitute the oil with 1/2 cup of melted butter.
- Vanilla extract. Or use 1 teaspoon of vanilla essence.
- Salt. Sprinkle lightly, just to highlight the sweetness and balance the flavors.
📖 How to make strawberry white chocolate muffins
Step 1:
Preheat the oven to 350°F/180°c. Line a 12-hole muffin tin with paper muffin liners and set aside.
Step 2:
Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined and set aside.
Step 3:
Add the milk, oil, egg, and vanilla extract to another mixing bowl. Whisk until well combined. You can also use a hand mixer.
Step 4:
Pour the wet ingredients into the bowl with the dry ingredients mixture. Mix with a silicone spatula until just combined. Stir in 3/4 of the white chocolate chips and 3/4 of the chopped strawberries, and fold through.
Step 5:
Divide the muffin batter between the muffin liners. Top with the remaining 1/4 cup of white chocolate chips and 1/4 cup chopped strawberries.
Step 6:
Bake the muffins for 20 minutes or until cooked through. Allow to cool in the muffin pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 7:
Serve while warm, and enjoy!
👩🏽🍳 Tips for the best white chocolate strawberry muffins
Top Tip
For an extra crisp top, sprinkle a bit of granulated sugar on the muffins before baking.
- Use a silicone spatula to mix the batter gently to avoid over-mixing and resulting in dense muffins.
- It’s important not to over-mix the batter, which could result in dense muffins. The muffin batter is combined when no white streaks of flour remain.
- Fill the muffin liners 3/4 full to allow for even rising and a nice muffin top.
- Rotate the muffin tin halfway through baking to ensure even cooking and browning.
- Cool muffins in the tin for 10 minutes before transferring them to a wire rack to prevent them from getting soggy
👩🏽🍳 Troubleshooting FAQs
Yes, you can use frozen strawberries. Do not defrost them before adding them to the batter to prevent them from getting too watery.
Lightly press the top of a muffin; if it springs back, they are done. Alternatively, insert a toothpick into the center; it should come out clean.
You can use two spoons to scoop and transfer the batter into the muffin liners, but a cookie scoop helps ensure even portions.
Yes, you can substitute the oil with an equal amount of melted butter for a richer flavor.
🍴 How to serve strawberry muffins
Serve these muffins while they’re still warm for a soft and moist texture. You can drizzle it with powdered sugar, white chocolate syrup, ice cream or whipped cream before serving.
It’s perfectly delicious on its own, but if you’re having it for breakfast, I found that it pairs wonderfully with coffee, tea, and milk. I also love serving it while having a side of Greek yogurt or fresh fruits.
🍴Storage and reheating suggestions
Store these muffins in an airtight container at room temperature for up to 3 days.
These muffins are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
🍴 More delicious muffin recipes
If you like this recipe, check out my other muffin recipes:
Pistachio Muffins
Cranberry Orange Muffins
Pumpkin Muffins (with Crumb Topping!)
Strawberry Shortcake Cookies
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Strawberry White Chocolate Muffins
Equipment
- 1 muffin tin
- 12 paper muffin liners
- 2 large mixing bowls
- 1 whisk
- 1 silicone spatula
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips, divided
- 1 cup chopped strawberries, divided
Instructions
- Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
- Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the milk, oil, egg and vanilla extract to another mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the flour mixture. Mix with a silicone spatula until just combined. Add ¾ of the white chocolate chips and ¾ of the chopped strawberries, and fold through.
- Divide the muffin batter between the muffin liners. Top with the remaining ¼ cup of white chocolate chips and ¼ cup chopped strawberries.
- Bake the muffins for 20 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
- The muffin batter is combined when no white streaks of flour remain.
- It’s important not to over-mix the batter, which could result in dense muffins.
- A cookie scoop can make it easier to spoon the muffin batter into the muffin tin.
- The muffins are cooked through if they spring back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, these are fantastic! Absolutely delicious, both my mother and I loved them. The only change I made to the recipe was to reduce the sugar to 3/4 cup, and I made the fats half butter, half oil (instead of all oil). This recipe is definitely going into the recipe binder! Thank you!
Honestly probably the best muffins I’ve ever made. They were perfectly sweet without being sickly, and light and soft in texture. Have bookmarked this recipe as I’m sure those who tried them will request I make them again.
Thank you so much – so glad you enjoyed it!