White Chocolate Strawberry Muffins

Name: White Chocolate Strawberry Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 12 tbsp unsalted butter (room temperature); 3/4 cup brown sugar; 1/3 cup white sugar; 3 eggs (room temperature); 1/2 cup whole milk; 1 1/2 tsp vanilla extract; 1 cup sour cream; 2 1/2 cups all purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup chopped strawberries; 1 cups white chocolate chips

White Chocolate Strawberry Muffins might just be the BEST strawberry muffins you ever try! Soft, fluffy, moist homemade muffins are packed with fresh strawberries and white chocolate chips. Perfect for spring and summer!

If you love strawberries as much as I do, be sure to try my recipes for strawberry scones and strawberry crescent rolls.

white chocolate muffin on table top with chocolate chips and strawberries around it.

Table of Contents

When I say that these are the best strawberry muffins I’ve ever had, I mean it! The magic is all in the texture. These muffins are so soft, moist and rich. That incredible texture is created by the simple addition of sour cream, which makes the muffin batter similar to coffee cake batter (another favorite of mine)!

The real stars of the show here are the fresh strawberries and sweet white chocolate chips that are spread evenly throughout the batter. Strawberries and white chocolate is just the perfect combination for muffins, especially during the sunny season when the berries are so juicy and fresh.

I know what you might be thinking… isn’t is just easier to buy a box mix? Not really! These homemade strawberry muffins come together in about half an hour with no-fuss steps and simple ingredients. The end result is always perfectly baked muffins that are way better than the box mixes.

Ingredient Notes

Labeled ingredients for white chocolate chip strawberry muffins on a wood surface.

Flour – All purpose flour works great. Make sure you spoon the flour into the measuring cup instead of dunking the cup into the bag! Then, cut the excess at the top with the back of the knife to level. When you dunk the cup, you really pack the flour into the cup.

Sour Cream – For the very best consistency, use a full fat (not low fat) sour cream.

Eggs – They’ll need to adjust to room temperature before using. Let them sit on the kitchen counter for about 30-45 minutes.

Baking Soda and Baking Powder – Make sure that both of these are not expired! In order for your baking soda and powder to be potent, you need to use them within 6 months of opening the containers.

Strawberries – Wash and dry strawberries first and then chop them. Try to make sure all of the pieces are cut to about the same size.

Vanilla Extract – Try to only use 100% pure vanilla extract if possible for the very best flavor!

See the recipe card below for the full list of ingredients and instructions.

How to Make White Chocolate Chip Strawberry Muffins

collage of four images of mixing batter for strawberry white chocolate chip muffins.

Prepare. Preheat the oven to 375°F. Line 12 cup muffin pan with cupcake liners.

Beat the butter and sugar. In the large mixing bowl cream the butter and sugar until light and fluffy (1).

Eggs and liquids. Beat in eggs, 1 at a time, beating on low speed after each addition (2). Add the vanilla, sour cream, and milk. Beat until well combined (3).

Add dry ingredients. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed (4). Don’t over-mix!

collage of two images of mixing in diced strawberries and white chocolate chips and adding batter to cupcake tin.

Add strawberries and white chocolate chips. Fold in the strawberries and white chocolate chips (5).

Scoop the batter. To make sure that all my muffins are the same size, I use an ice cream scoop with release. (6) (Don’t use a scoop without release of you’ll never get the batter in or out.) Use an ice cream scoop to get an even amount of batter and scoop it into the muffin cups lined with cupcake paper liners (6). Fill each cup about 3/4 of the way full.

collage of two images of white chocolate strawberry muffins before and after baking.

Bake. Bake for 18-22 minutes, until the muffins are lightly browned on top (8). You’ll know they’re done when a toothpick inserted in the center, comes out clean.

White Chocolate Chip Strawberry Muffins on a white napkin with a strawberry and white chocolate chips.

Storing Instructions

You can store the muffins at room temperature for a day of two at most. Just make sure to keep them in an airtight container.

PRO TIP: Remember that humidity will affect the shelf life of baked goods stored at room temperature! Shelf life in a humid environment is shorter.

Note that it’s best to store these muffins in the refrigerator because of the berries! To keep them any longer than a day, you should refrigerate them in an airtight container. You can reheat each muffin in the microwave for just a few seconds to warm up if you’d like.

How to Freeze Muffins

If you want to make a double batch or simply made too many, you can easily freeze these muffins! Make sure to cool them completely before freezing.

Place/stand them inside a large zip-lock bag, side by side, and close the bag. Place the bag on the cutting board so the muffins are standing. This will make it easier to freeze the muffins so they don’t push on each other! Freeze for at least 2 hours (set a timer if needed). Once the muffins are frozen, get as much air out of the bag as you can, label and remove the cutting board. Muffins will last in the freezer for up to 3 months.

To thaw, you can pull out a muffin and thaw it in the refrigerator or on the counter. You can also warm up a thawed muffin in a microwave for a few seconds.

A bunch of white chocolate chip strawberry muffins on a cooking rack with strawberries around them.

Recipe FAQs

Can I use frozen strawberries?

While fresh berries are always the best choice, they’re not always available. So if you have to use frozen strawberries, you can! Thaw them slightly on the counter first – you don’t need to fully thaw them. Once the strawberries are partially thawed, chop them quickly and pat them dry to soak up the excess juices. You can mix them into the batter partially frozen.

Can I use other berries?

You can always do a mix of berries! Just remember not to break or mash berries like blackberries, blueberries and raspberries because that would create extra liquid and change the texture of the muffins. Keep those berries whole.

Can I substitute Greek yogurt instead of sour cream?

I know that Greek yogurt is a popular substitute for sour cream and it does work in most cases, especially in baking. While there will be a slight difference in the richness, you can make the swap. Make sure that you use full fat and unflavored Greek yogurt! Also, keep in mind that overall, this substitution will not make the recipe any healthier.

White chocolate chip strawberry muffins with white chocolate chips and strawberries around it.

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Originally published on Will Cook For Smiles in August 2013.

Categories:

Breakfast, Brunch, Dessert, Muffins, Valentine's Day,

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

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