My strawberry white chocolate muffins are an absolute treat. A homemade muffin that is studded with fresh strawberries and sweet morsels of white chocolate chips. A simple muffin recipe that is bursting with strawberry flavor in each bite. These make for a great dessert or snack to break up the day.
Now this strawberry muffin recipe is great for strawberry season, Valentine’s Day, Christmas, or any time of the year. This muffin batter is versatile and you will find any time of year you serve up the muffins they will get gobbled up.
This is a quick overview of the ingredients needed to make this recipe, you can find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- all purpose flour
- granulated sugar
- light brown sugar
- baking powder
- fresh strawberries
- white chocolate chips
- large eggs
- butter, unsalted
- vanilla extract
This is an overview of the instructions for this recipe. The full step-by-step instructions can be found at the bottom of this post.
Start by prepping your muffin tin with cupcake liners, and preheat the oven. Then you will add all your dry ingredients into a bowl mix and set to the side.
Then in a large mixing bowl beat your eggs, milk, butter, and vanilla. Mix until the wet ingredients are combined.
Work in the flour mixture, making sure to not overmix the muffin batter. Then fold in the strawberry mixture with a rubber spatula or wooden spoon.
Then fold in the strawberry mixture with a rubber spatula or wooden spoon.
Spoon the muffin mixture into the muffin cup, and fill 2/3rds the way full.
Bake as directed, and once the muffins are done, place on a cooling rack to allow the muffins to cool.
Hint: adding flour to the strawberries will help ensure all the berries don’t sink to the bottom of the muffins.
- Fresh Berries – do a blend of fresh berries instead of just strawberries. Raspberries, blueberries, and blackberries are all great options.
- Chocolate – use milk chocolate chips or dark chocolate in replace of white chocolate. Or get creative and do a little white chocolate with some milk chocolate sprinkled in.
- Streusel – feel free to create a streusel topping that you could sprinkle on top and center of the muffin for a nice elevated flavor and texture.
See this strawberry chocolate chip muffin that uses regular chocolate chips instead of white chocolate.
For this muffin recipe, I do recommend using a muffin pan and paper muffin cups to help prevent the muffins from sticking in the pan. I also love to use a hand mixer as it is going to help ensure you get that perfect muffin batter in minutes. You could use a whisk though if you prefer.
Another item I recommend is an ice cream scoop. That is the perfect size for scooping the wet batter into the muffin tin. A wire rack for cooling the muffins is optional, but I always recommend investing in a cooling rack if you can.
Store your strawberry white chocolate chip muffins in an airtight container in the fridge for 2-4 days. You can eat them chilled or warm them up in the microwave. If you reheat just know you will have a creamy white chocolate when you bite into the tasty muffins.
You can also freeze the muffins if you choose. Place in a freezer bag or freezer container. Freeze for 2-3 months. Then thaw in the fridge overnight, or on the counter for like 30 minutes. They will taste delicious just like they were freshly baked.
Test Kitchen Tips
- Reach for ripe and fresh strawberries. If you don’t have fresh you can use frozen strawberries. Just make sure to cut it into small strawberry pieces before you mix them into the batter.
- Don’t overmix the muffin batter or it can cause the muffins to become dense and heavy.
- Place the muffins in the center of the oven, so you can get an even bake on the baked muffins.
- You know the muffins are done when you stick a toothpick in the center and the toothpick comes out clean of wet batter.
- Any fresh fruit can be used, just use the same amount of fruit so you don’t get too much fruit in the batter and cause too much extra moisture.
- Ensure you do not overbake the muffins or it will cause your muffins to dry out and you will not have a moist muffin at the end.
You can leave out the white chocolate chips or use a white chocolate bar that you chop into smaller white chocolate chunks. Or you can use dried fruit or nuts in replace of the chocolate.
Of course, you can make the muffins up to 24 hours ahead of time. You don’t want to bake too far in advance as you will find the muffins will begin to dry out pretty quickly.
Using cooking spray or lining your muffin tin with muffin liners is the best way to prevent your muffins from sticking in the pan.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with these strawberry muffins with white chocolate:
Strawberry White Chocolate Muffins
- Mixing Bowl
- stand mixer
- hand mixer
- Cupcake Pan
- Rubber Spatula
- Measuring cups
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries diced
- ½ cup white chocolate chips
- 2 large eggs
- 1 cup milk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease each cup.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
- Wash, hull, and dice the fresh strawberries. Pat them dry with a paper towel to remove excess moisture. Toss the diced strawberries and white chocolate chips with a tablespoon of flour to prevent them from sinking to the bottom of the muffins.
- In another bowl, beat the eggs. Add in the milk, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the diced strawberries and white chocolate chips until evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.