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.
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
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
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!
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.
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.
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.
Recipe FAQs
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.
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.
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.
More of the Best Muffin Recipes
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White Chocolate Strawberry Muffins Recipe
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
Instructions
- Preheat the oven to 375℉ degrees F. Line the 12 cup muffin pan with cupcake liners.
- In the large mixing bowl cream the butter and sugar until light and fluffy.
- Add the eggs, 1 at a time, beating on low speed after each addition.
- Add the vanilla, sour cream, and milk. Beat until well combined.
- Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
- Fold in the strawberries and white chocolate chips.
- Use an ice cream scoop with release to get even amounts of the batter and fill each cup about 3/4 of the way full.
- Bake for 18-22 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.
Video
Notes
- Use ice cream scoop with release: To make sure that all my muffins are the same size, I use an ice cream scoop with release. (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. Fill each cup about 3/4 of the way full.
- Storing: 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. Remember that humidity will affect the shelf life of baked goods stored at room temperature! Shelf life in a humid environment is shorter.
- Storing in the refrigerator: 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.
Nutrition
Originally published on Will Cook For Smiles in August 2013.
Carmen says
This recipe is definitely a keeper! I added a couple pumps of Starbucks White Chocolate Mocha sauce to the batter & the compliments are still coming in. I’ll be sure to make these again soon.
lyuba says
That is a great idea, Carmen!! I’ll have to remember that next time I make them 🙂 Thank you so much!
Danielle says
Would frozen strawberries work or do they need to be fresh?
lyuba says
You can try frozen berries, just thaw first. Frozen berries would give out a little more liquid but since these are oat muffins, the oats should be ok with extra moisture.
lyuba says
Oh shoot, Danielle, I’m sorry I thought I was replying on my Oat Muffins 🙂
Sorry.
You can try frozen here too, just thaw and may be pat some of extra water with a paper towel.
Danielle says
Thanks! I froze up a ton of berries in the spring and am looking for yummy ways to use them up!
ang says
Lyuba,
Congrats on getting featured on My Recipe Magic! These muffins look incredible! I pinne them right away 🙂
Ang, Juggling Act Mama
lyuba says
Thank you, Angie!!
Kelly says
I made this recipe today and used 2% Total Fage in place of the sour cream (I discovered my sour cream had grown fuzzy since I last opened it — ewww and straight to the trash!!). I quickly realized that my Greek yogurt would be a good substitute and would save me a trip to the store. The muffins came out great!!
lyuba says
Wonderful, so glad you liked it! Way to think fast 🙂
Susan @ Oh My! Creative says
Thanks for linking up to Whimsy Wednesday! Your recipe has been featured this week!
http://www.ohmy-creative.com/recipe/12-tasty-breakfast-recipes/
Also, you can add your recipe {or any project} to my website. I feature them on my main slider on the home page…follow this link to submit your recipe/project!
http://www.ohmy-creative.com/submit-a-project/
Be sure to stop by and grab a button…
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Jamie Asper says
Your strawberry and white chocolate chip muffin recipe looks mouth wateringly delicious! Yummo! I have all the stuff on hand. I may just have to make these tonight! All of your muffin recipes look great.
cathy says
Can these be made with raspberries instead of strawberries? Or would the raspberries fall apart?
Holly @ EatGreatBEGreat says
Pinned this one! These look wonderful!
Averie @ Averie Cooks says
Pinned! I just made a coffee cake this week. And I love white chocolate. These are gorgeous! A must try! Beautiful photography and such soft, pretty gorgeous lighting!
Natasha in Oz says
Thanks so much for sharing this at the Say G’day Saturday linky party. I just shared this on Google+ and will be pinning it too!
Hope to see you again this Saturday!
Best wishes,
Natasha in Oz
Hollie says
Yum!
Faith says
These look delicious! Can’t wait to try these. My kids love strawberries. Thanks for sharing! I’m visiting from the Ducks n a Row blog hop. Pinning this. 🙂 Have a great week!