Strawberry and White Chocolate Chip Muffins

These strawberry white chocolate muffins are sweet, soft, and ridiculously easy. Fresh strawberries and white chocolate chips in a simple batter. 35 minutes and you’re done.

They freeze perfectly, so I always make a double batch. Toss one in a lunchbox or warm one up with your morning coffee. And of course, eat a couple straight off the cooling rack.

what You’ll Need

• ⅓ cup vegetable oil (you can use melted butter if you don’t like vegetable oil)
• ⅓ cup milk
• 1 egg
• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups chopped strawberries (fresh is best. If using frozen, thaw completely and pat very dry or they’ll make your muffins soggy.)
• 1 cup white chocolate chips (quality matters here. Cheap white chips can taste waxy. Chopping up a good white chocolate bar is even better.)

Instructions

Preheat your oven to 400°F

Line your muffin tin with paper liners. I always use liners because getting muffins out of an unlined tin is a gamble I don’t take anymore.

make the Batter

Whisk the oil, milk, and egg together in a large bowl until everything is smooth and combined. Nothing fancy here.

Flour, sugar, baking powder, and salt in another bowl. Give it a quick whisk so the baking powder is evenly distributed. This is what gives you a consistent rise across all twelve muffins.

This is where most people mess up muffins. You want to stir until the flour is just incorporated. It should still look a little rough and lumpy. If your batter is smooth, you’ve gone too far and your muffins will be tough and dense instead of tender.

Prep your strawberries before they go in

Chop them to about blueberry size and pat them dry with a paper towel. This step matters.

Wet strawberries will bleed moisture into your batter. Set aside about 3 tablespoons of the chopped berries and toss them with a tablespoon of flour. These are going on top, and the flour coating helps them sit on the surface instead of sinking during baking.

Fold in the strawberries and white chocolate chips

Gentle is the name of the game. You’re not stirring, you’re folding just enough to get them distributed.

If you’re worried about the chips sinking, toss them in a little flour first. Same trick as the strawberries.

Scoop the batter into your tin about three-quarters full

This is where a cookie scoop really earns its keep. Same amount in every cup means they all bake evenly. Then press your reserved floured strawberry pieces into the tops and add a few extra chips on each one.

Sprinkle with coarse sugar if you’ve got it.

Bake for 20 to 25 minutes

Start checking at 20. A toothpick in the center should come out clean or with just a few moist crumbs, not wet batter. Every oven runs a little different so trust the toothpick over the timer.

Let them cool in the tin for 5 minutes before moving to a rack

If you skip this they’ll fall apart on you. After 5 minutes they’ll hold together and you can transfer them. This also keeps the bottoms from getting soggy from trapped steam.

Storage Instructions

Store in an airtight container at room temperature for a day, or in the fridge for up to 3 days. To freeze, let them cool completely, wrap individually, and store in a freezer bag for up to 3 months. Microwave for 20 to 30 seconds to reheat. 

More of our favorite muffins

Muffins are the best thing to help your grocery budget, because once you make a batch and freeze them, you never have to buy cereal again.

• Even the pickiest kids will like chocolate chip muffins.
• A jumbo bakery-style blueberry muffin with a streusel topping
• If you’re a sourdough baker, you’ll love this cinnamon sugar coated muffin best.

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