These strawberry and white chocolate muffins are bursting with fresh, juicy chopped strawberries and creamy white chocolate chips! They make the perfect sweet treat at any time of the day.
Read my step by step guide below and find out my secret ingredient for making perfectly soft, fluffy muffins!
While I’m a firm believer that Summer strawberries are at their very best eaten just as they are, perhaps in a classic Eton Mess dessert or with just a trickling of cream or a scoop of ice cream, I really do love them in these muffins. My fresh strawberry cake recipe also makes the most gorgeous Summer time pudding.
The berries go almost jammy and they marry in sweet harmony with the creamy white chocolate. It’s a match made in heaven!
How to make perfect strawberry and white chocolate muffins
Want to know the secret to making perfect soft and fluffy muffins?
Sour cream.
A generous amount of full fat sour cream adds extra moisture to the batter, resulting in an extremely tender crumb.
Just like most muffin recipes, they really take no time at all to put together. They are the perfect thing to make if you’re short on time but you promised to bake something for your kids bake sale, or if you have friends coming over.
It takes no more than 10 minutes to make the batter and about 20 minutes for the muffins to bake – making this recipe a perfect quick and easy treat.
ingredient list
Scroll to the bottom of the post to find printable recipe card with ingredient amounts and detailed instructions. Please read the step by step guide before attemping to make this recipe.
- Strawberries. I’ve used fresh strawberries for this recipe, but you could use frozen fruit. There is no need to thaw it first.
- Melted butter or coconut oil. I’ve used both for this muffin recipe and they are equally good.
- The fine grains of caster Sugar dissolve quickly into a muffin batter, but if you don’t have any you can use granulated sugar.
- Three large eggs, at room temperature.
- vanilla extract. Use the best quality possible – you’ll really taste it in your muffins.
- sour cream. The magic ingredient for super soft muffins!
- Plain (all purpose) flour, bicarbonate of soda, baking powder and a little fine salt.
- white chocolate chips or chunks.
step by step
Preheat the oven to 180C/160Fan. Line a muffin pan with muffin liners.
Make the muffin batter
In a large bowl, combine the flour, bicarbonate of soda, baking powder and salt.
In a large jug or medium bowl, stir together the eggs, melted butter or coconut oil, sour cream and vanilla extract.
Pour the wet ingredients into the dry ingredients. Add the chopped strawberries and white chocolate chips. Using a wooden spoon, quickly stir the batter until no large pockets of flour remain.
Swap the wooden spoon for a rubber spatula and scrape down the sides of the bowl, turning the mixture to make sure there is no flour sitting at the bottom.
BAKERS TIP – Minimal stirring is the key to soft, fluffy muffins! A lumpy batter is perfectly ok, just as long as the flour is fully incorporated. The last thing you want to do is beat muffin batter!
bake
Spoon the muffin batter into the muffin cases. I like large muffins, so I fill them almost (but not quite!) to the top.
Bake for about 20 minutes or until the muffins are golden, risen and spring back when lightly pressed.
Remove the muffins from the muffin tin and place on a wire cooling rack to cool down.
how many muffins does this recipe make?
You will get 16 large muffins from the batter. I do realise that most standard muffin tins have 12 holes which means you’ll have to make a batch of twelve and a batch of four, but this recipe is so good I don’t want to start messing with it!
Please do make sure to use muffin tin liners, not cupcake cases or you will end up with at least 24 muffins! Or maybe that’s a good thing……
Alternatively, you could do what often do and make a mini white chocolate and strawberry loaf cake with the leftover batter. The cake tin I used to make this cute little loaf measures 14x8x9cm.
storage information
Like all muffins, they are best eaten on the day of baking – ideally slightly warm! Any leftovers will keep in an airtight container for up two days.
can you freeze these strawberry muffins?
Yes! You can freeze the muffins for up to three months. Cool the muffins completely, then place them in a freezer safe bag or container. Defrost at room temperature before serving. Warm the muffins in a low oven (150C/130Fan) for 5-8 minutes and you’ll never know they were frozen.
recipe substitutions
Substitute two chopped fresh peaches for the strawberries to make peach white chocolate muffins.
Blueberry and white chocolate is also a lovely combination.
You could swap the strawberries for raspberries.
If you don’t have sour cream, Greek yoghurt will work in a pinch – as long at it is full fat. But it won’t be quite as good as sour cream…
Want to see more muffin recipes? Check these out..
More strawberry desserts to try
did you make this recipe?
I really hope you loved it! Let me know what you thought of the recipe by leaving a comment below. Don’t forget to rate the recipe by clicking on the stars in the recipe card below. Thank you!
If you want to share a photo of your bakes with me, tag me on Instagram #sweetsavouryblog and I’ll share them on my stories!
Strawberry and white chocolate muffins
bursting with fresh strawberries and creamy white chocolate chips, these strawberry and white chocolate muffins are a perfect snack for any time of day!
Ingredients
- 175g butter, melted
- 180g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract or vanilla bean paste
- 240ml sour cream
- 320g plain flour
- 2tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
- 200g fresh strawberries, chopped into small pieces
- 150g white chocolate chips
Instructions
- Preheat the oven to 180c. Line a couple of muffin tins with liners.
- In a large bowl, mix together the flour, baking powder, bicarbonate soda and salt.
- Melt the butter in a small saucepan. Remove from the heat and set aside to cool a little.
- In a large jug, whisk together the sugar, eggs, vanilla extract and sour cream. Whisk in the cooled melted butter. Pour the wet ingredients over the dry ingredients and quickly fold together. Lightly fold in the chopped strawberries and white chocolate.
- Spoon into the muffin liners, filling them about 2/3 thirds full., Sprinkle with more white chocolate chips and bake for around 25 minutes or until golden and risen.
Notes
Instead of strawberries, add chopped fresh peaches.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 194mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 4g
Those are gorgeous! Muffins are fantastic and those seem decadent. Strawberries and white chocolate together is to die for.
Thanks Melisa 🙂 They are my kids favourites.
Strawberry and white chocolate is such a lovely combination. These look great. I think the strawberry season has been particularly good so far this year – long may it continue!
Thank you! I agree, the strawberries are lovely this year!
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Love the idea of these makes a change from the more common raspberry and white chocolate combo.
Thanks Jacqui, they are pretty delicious and a favourite of my boys 🙂
Some clear idea of the amount of ingredients needed would be a nice thing rather than just “flour”. If Ive got to look for it I aint bakin it
Hi Robert, you’ll find all the ingredient amounts in the recipe card at the bottom of the post.
Hi there, this initial list says caster sugar, and the recipe card says granulated. Can you please confirm which one is best? Thank you!
Hi Jen, caster sugar is best but you can also use granulated. Thanks for pointing that out, I’ll fix it!