White Chocolate Strawberry Muffins Recipe

4 from 18 votes

These are the softest, most delicious coffee cake-like strawberry muffins! Moist and fresh, made with strawberries and white chocolate chips.

Prep Time15

Cook Time22

Total Time37

Course: Snack

Cuisine: American

Servings:

Calories: 277kcal

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.

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.