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–+ servings

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

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

  • ⅓ cup vegetable oil (can substitute melted butter)
  • 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 (divided)
  • 1 cup white chocolate chips

Instructions

  • Preheat the oven.  Preheat your oven to 400°F (200°C), 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 combined—be careful not to overmix.
    wet ingredients, dry ingredients, and mixed batter.
  • Prep the strawberries.  Pat the chopped strawberries dry with a paper towel. Set aside 3 tablespoons of the strawberries, and toss them with 1 tablespoon of flour.  This will help them stay on top of the muffins during baking.
    small white bowl of chopped strawberries.
  • Add the mix-ins.  Gently fold the remaining strawberries and the white chocolate chips into the batter, ensuring an even distribution. If you’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.  Scoop the batter evenly into the prepared muffin tin, filling each liner about ¾ 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.  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.  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 don’t mash them up.
If strawberries aren’t dried well, they can make the mix too moist.  Be sure they’re dry before mixing them to keep your muffins from soggy.
Let your milk and egg warm to room temperature before mixing them in.  This makes everything blend better and gives your muffins a nicer texture.
Not all white chocolate chips are the same.  Try to find high-quality ones or chop up a bar of white chocolate for a richer taste and smoother texture.  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.  They’ll still taste great and have a good texture.

Nutrition

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
Servings: 12 muffins
Calories: 254kcal
Author: Katie