Strawberry White Chocolate Muffins Recipe: Simple and Delicious

These strawberry white chocolate muffins are just what you need for a quick and easy homemade snack: theyโ€™re sweet, easy to make, and delicious. Mixing fresh strawberries with creamy white chocolate gives you a perfect mix of tastesโ€”fruity and sweet with a little indulgence. Whatโ€™s great is theyโ€™re ready in just 35 minutes, a favorite for busy mornings, surprise visitors, or when youโ€™re looking for a quick pick-me-up in springtime.

Whether youโ€™re baking for a family breakfast or getting snacks ready for the week, these muffins will be a favorite. They also freeze well, so you can make a bunch in advance and have a tasty, homemade snack available anytime.

3 muffins on plate.

Strawberry White Chocolate Muffins

A simple moist muffin loaded with fresh bits of strawberry and sweet white chocolate chips. The perfect morning treat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 12 muffins

Equipment

  • 1 regular-sized muffin tin (12-cup capacity)
  • 12 paper cupcake liners
  • 2 Mixing Bowls
  • Whisk
  • Ice cream scoop or spoon
  • Wire cooling rack

Ingredients 

  • โ…“ cup vegetable oil (can substitute melted butter)
  • โ…“ cup milk
  • 1 egg
  • 1ยฝ cups all-purpose flour
  • ยพ cup granulated sugar
  • 2 teaspoons baking powder
  • ยฝ teaspoon salt
  • 1ยฝ cups chopped strawberries (divided)
  • 1 cup white chocolate chips

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. โค๏ธ

Instructions 

  • Preheat the oven.ย ย Preheat your oven to 400ยฐF (200ยฐC), positioning the rack in the center. Then, line a muffin tin with cupcake liners.
  • Make the batter. Whisk together the vegetable oil, milk, and egg in a large bowl until well combined. Then, combine the flour, sugar, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture until combinedโ€”be careful not to overmix.
    wet ingredients, dry ingredients, and mixed batter.
  • Prep the strawberries.ย ย Pat the chopped strawberries dry with a paper towel. Set aside 3 tablespoons of the strawberries, and toss them with 1 tablespoon of flour.ย ย This will help them stay on top of the muffins during baking.
    small white bowl of chopped strawberries.
  • Add the mix-ins.ย ย Gently fold the remaining strawberries and the white chocolate chips into the batter, ensuring an even distribution. If youโ€™re worried about the chocolate chips sinking, lightly toss them with a small amount of flour before adding them.
    mixing bowl of batter with chopped strawberries.
  • Fill the muffin tins.ย ย Scoop the batter evenly into the prepared muffin tin, filling each liner about ยพ of the way full. Then, top each muffin with the floured strawberry pieces and a few extra white chocolate chips. Optionally, sprinkle a bit of sparkling sugar on top for added texture and sweetness.
    muffin batter before and after baking.
  • Bake.ย ย Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  • Cool and serve. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
    overhead view of 6 muffins on cooling rack.

Notes

Use fresh, ripe strawberries for the best results.ย  If you have to use frozen ones, thaw them, drain well, and dry them off before use because they can add too much water to the mix.
Cut the strawberries into small bits, about the size of blueberries, but donโ€™t mash them up.
If strawberries arenโ€™t dried well, they can make the mix too moist.ย  Be sure theyโ€™re dry before mixing them to keep your muffins from soggy.
Let your milk and egg warm to room temperature before mixing them in.ย  This makes everything blend better and gives your muffins a nicer texture.
Not all white chocolate chips are the same.ย  Try to find high-quality ones or chop up a bar of white chocolate for a richer taste and smoother texture.ย  The good stuff makes a difference here.
For something extra, sprinkle some coarse sugar before baking them. It gives the muffins a sweet crunch on top.
If you need or want to switch the milk to plant-based milk like almond milk and use dairy-free white chocolate chips.ย  Theyโ€™ll still taste great and have a good texture.
Calories: 254kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 119mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 37IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg

I’ve found that making these Strawberry White Chocolate Muffins is an effortless way to indulge in something sweet without too much hassle, yet it feels like Iโ€™ve put in the effort. What I love most is that I can prepare a large batch in advance and freeze them. This means I always have a homemade treat ready whenever I want one.

Whether I’m serving them warm with a cup of coffee, packing them for a picnic, or tucking one into a lunchbox, these muffins are always a hit. Theyโ€™re soft, sweet, and utterly satisfying, quickly becoming a favorite in my home. If youโ€™re a fan of fruity muffins, you might also love trying these tangy and sweet Sourdough Lemon Muffins. Theyโ€™re another simple and delicious option to add to your muffin rotation!

stack of 3 finished muffins.

Iโ€™m sure youโ€™ll enjoy it as much as I do.

Key Takeaways

  • A common error when making muffins is to mix the batter too much. Just mix until the wet and dry parts are combined. Mixing too much can make your muffins heavy and hard instead of soft and fluffy.
  • If you coat the extra pieces of strawberry in flour before adding them, theyโ€™ll stay on top and wonโ€™t fall to the bottom. This also helps spread the fruit evenly in the muffins.
  • Fill the muffin tins about three-quarters full to give the muffins space to rise without overflowing. Filling them too much might cause them to bake unevenly or spill out.
  • Using an ice cream or muffin scoop helps get the same amount of batter in each cup, making sure they bake evenly and making it quicker and cleaner to fill the cups.
  • Since every oven is different, start checking if your muffins are done after 20 minutes by poking the center with a toothpick. If it comes out clean or almost clean, theyโ€™re ready. Baking them too long will dry them out.
  • Once you remove the muffins from the oven, let them cool in the pan for 5 minutes before moving them to a rack. This stops them from getting wet at the bottom as they cool down.
  • If youโ€™re baking at high altitude and need to adjust your recipe for the best results, check out this helpful High Altitude Baking Guide for tips and tricks to make sure your muffins come out perfectly.

Some specific ingredients and tools help improve the outcome when baking these muffins. Here are the essentials:

ingredients on marble counter.
  • Fresh strawberries: Theyโ€™re the highlight of the recipe, bringing a sweet and juicy flavor. Use ripe ones for the best taste.
  • White chocolate chips: Choosing quality white chocolate chips or chopping up a premium white chocolate bar can make your muffins taste even better with a creamy sweetness. If youโ€™re out of white chocolate or just like something else, dark or milk chocolate chips would work just fine. You could add chopped nuts or coconut for a different texture and flavor.
  • Vegetable oil: It keeps the muffins soft and moist. You can switch it with melted butter for more richness or coconut oil for a slight coconut flavor.
  • Milk: It adds moisture and helps mix everything well. You can use almond, oat, or any plant milk you like for a non-dairy version.
  • Coarse sugar: Though not a must, sprinkling some coarse sugar like turbinado on top before baking gives the muffins a crunchy texture and a bakery-style look.
  • Ice cream scoop: An ice cream or muffin scoop is great for getting even portions of batter, making sure all the muffins are baked evenly. It also helps avoid a mess when filling the cups.
  • Muffin liners: They make it easy to take the muffins out and clean up afterward. You can usually find them in the baking section. If you donโ€™t have any, grease the muffin tin well.

Paying attention to these ingredients and tools can make a difference in your baking and make sure your muffins come out great!

Serving Suggestions

Serve these muffins with a fresh fruit salad, yogurt with honey and granola, scrambled eggs, iced coffee or hot tea, and a dollop of whipped cream or clotted cream for a delicious meal.

Troubleshooting and Help

Can I use frozen strawberries instead of fresh ones?

Yes, you can, but thaw them completely and pat them dry well before adding them to the batter. Frozen strawberries tend to release more moisture, which could make the muffins a bit soggy.

What if I donโ€™t have muffin liners?

No worries! Make sure to grease the muffin tin well with butter or cooking spray to prevent the muffins from sticking.

Can I use a different fruit instead of strawberries?

Sure! You can swap the strawberries for other berries like blue, raspberries, or diced peaches. Remember that the moisture content might change slightly, so pat them dry before adding to the batter. If you love berry-filled muffins, check out these Sourdough Blackberry Muffinsโ€”theyโ€™re a great way to enjoy a different fruit flavor while still getting that moist, delicious texture you crave.

Why are my muffins dense instead of light and fluffy?

That usually happens if the batter is overmixed. Try to fold the ingredients and stop once everything is combined gently. Overmixing can activate too much gluten, which makes the muffins dense.

Can I add a glaze on top of the muffins?

Of course! A simple glaze made of powdered sugar and a little milk or lemon juice would be delicious drizzled over the top. Itโ€™ll add extra sweetness and make them look even more tempting.

Can I make mini muffins instead of regular-sized ones?

Definitely! Just reduce the baking time to about 12-15 minutes and keep an eye on them. Use the same toothpick test to check for doneness. If you want to try another unique muffin recipe, donโ€™t miss these Banana Muffins with Caramel Icing. The caramel icing adds a rich twist to the classic banana muffin, making them an indulgent treat!

Can I make these muffins ahead of time?

Yes, you can! These muffins freeze well. Wrap them individually and store them in a freezer bag once theyโ€™ve cooled completely. When youโ€™re ready to eat them, warm them up in the microwave for about 20-30 seconds, and theyโ€™ll taste fresh!

Storage Instructions

To store these muffins, follow these simple steps to keep them fresh. If you plan to enjoy them within a day, store the muffins in an airtight container at room temperature. Just make sure they are completely cool before storing them. Theyโ€™ll stay fresh like this for up to 1 day.

If you want to store them longer, place the muffins in an airtight container in the refrigerator. Theyโ€™ll keep well for up to 3 days when refrigerated.

For even longer storage, these muffins freeze very well. To freeze, let them cool completely, then wrap each muffin individually in plastic or foil. Place the wrapped muffins in a freezer-safe bag or container, and theyโ€™ll stay fresh in the freezer for up to 3 months.

When youโ€™re ready to eat, thaw the muffins at room temperature or warm them up in the microwave for 20-30 seconds until theyโ€™re soft and heated. This way, you can enjoy fresh-tasting muffins whenever you like!

These Strawberry White Chocolate Muffins are an easy, yummy treat I can enjoy anytime – whether for breakfast, a snack, or coffee. Theyโ€™re simple to make, quick to prepare, and perfect for when youโ€™re busy, want to bake on the weekend, or plan to freeze some for later. The combination of fresh strawberries and smooth white chocolate makes them a fantastic choice for any occasion. Theyโ€™re great for sharing with your family, serving at brunch, or as a personal treat when you need a little boost. Whether youโ€™re baking for your loved ones or just treating yourself, these muffins will likely become a go-to that Iโ€™ll keep returning to.

close up view of strawberry muffins with white chocolate chips
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment

  1. 5 stars
    just made these!!! so easy and delicious! Love that I can change some of the ingredients. I am making blueberry and blackberry muffins next . Yum Yum