white chocolate and strawberry muffins

These white chocolate and strawberry muffins are loaded 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 to discover my secret ingredient for making perfectly soft, fluffy muffins.

While I believe 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 do love them in these muffins.

The berries go almost jammy and marry in sweet harmony with the creamy white chocolate. It’s a match made in heaven! 

My fresh strawberry cake recipe or this stunning strawberry galette are both perfect Summer desserts, with maybe some fresh pouring cream or vanilla ice cream.

why you’ll love this recipe

• Like most muffin recipes, they take no time at all to put together.  They are the perfect thing to make if you’re short on time but 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 for strawberry and white chocolate muffins

Scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions. Please read the step-by-step guide before making 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 the difference.

• 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 instructions

Step 1 – preheat the oven to 180C/160Fan/350F. Line a muffin pan with muffin liners.

Step 2 – In a large bowl combine the flour, bicarbonate of soda, baking powder and salt. Melt the butter over a low heat in a small saucepan.

Step 3 – In a large jug or medium bowl, stir together the eggs, melted butter or coconut oil, sour cream and vanilla extract.

Step 4 – 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.

Step 5 – 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 GOOD, just as long as the flour is fully incorporated. The last thing you want to do is beat muffin batter!

Step 6 – spoon the muffin batter into the muffin cases. I like large muffins, so I fill them almost (but not quite!) to the top.

Step 7 – bake for about 20 minutes or until the muffins are golden, risen and spring back when lightly pressed.

Step 8 – remove the muffins from the tin and place them on a wire cooling rack.

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. 

how to store freshly baked muffins

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 strawberry muffins?

Yes! Homemade muffins can be frozen 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.

reheating homemade muffins

Warm the muffins in a low oven (150C/130Fan) for 5-8 minutes and no-one will ever know they were frozen.

recipe substitutions

• Substitute two chopped fresh peaches for the strawberries to make peach and white chocolate muffins.

• Blueberry and white chocolate muffins are also lovely.

• 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…

more easy muffin recipes to try

• Chocolate chip Courgette (Zucchini) muffins

• rhubarb and ginger muffins

• blueberry orange muffins

• Nutella chocolate chip banana muffins

• Pumpkin spice muffins

More strawberry desserts to try

• jam jar strawberry cheesecakes (no bake)

• Eton Mess Cupcakes

• Strawberries and Cream Cupcakes

• Lemon, Elderflower and Strawberry Cake

• strawberry ice cream pie

• no bake strawberry cheesecake

• Strawberry cobbler

did you make this recipe?

I really hope you loved it! Let me know what you thought 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! 

Continue to Content

white chocolate and strawberry muffins

Yield: Makes 16 muffins or 12 muffins and one mini loaf

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

bursting with fresh strawberries and creamy white chocolate chips, these white chocolate and strawberry muffins are a perfect snack for any time of day!

Print

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 fine salt
• 200g fresh strawberries, chopped into small pieces
• 150g white chocolate chips

Instructions

1. Preheat the oven to 180C/160Fan/350F. Line a couple of muffin tins with liners.
2. In a large bowl, mix the flour, baking powder, bicarbonate soda and salt together.
3. Melt the butter in a small saucepan. Remove from the heat and set aside to cool a little.
4. 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.
5. 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: 1
Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 194mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 4g

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