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These simple white chocolate and strawberry muffins are sweet, moist, and the perfect way to celebrate spring! There are little pops of chopped strawberries and creamy white chocolate chips in every bite, and you will not believe how tender they are. Perfect for brunches, holidays, or anytime you end up with more strawberries than you know what to do with!
Strawberries are really the first sign of fruit season here in western Washington. The strawberries come first, slowly but surely, and then we get flooded with so many different types of berries, stone fruits, and more.
But what do I look forward to most all winter? The first little strawberry blossoms in the garden!
Strawberries are worth celebrating, and this simple recipe is one of the best ways to do so. We can’t get enough of them!
Feeling a little overloaded with fresh strawberries? This cozy Strawberry Apple Crisp is heaven with a scoop of vanilla ice cream. You can also dehydrate strawberries to enjoy as a sweet snack all year!
Why you’ll love this Strawberry Muffin Recipe
- Comes together with the two bowl method – no mixers or gadgets required
- One batch makes enough for 12-16 muffins
- Easy way to use up a bunch of fresh strawberries
- Can be tweaked with different extracts, flavored sugars, types of chocolate and more
- The flavor is so light and refreshing
- Super moist, tender texture from the sour cream and oil
Ingredients
- All purpose flour – Scooped and leveled into the measuring cup.
- Baking powder – This is the main leavening agent. You need a quite a bit to get tender, fluffy muffins.
- Kosher salt
- Sugar – I use regular white sugar. Brown sugar works, but will add extra flavor that will distract from the strawberries.
- Sour cream – This is my secret ingredient. Sour cream is rich and dense, giving the muffin batter extra moisture and a super soft texture. You can also use unsweetened Greek yogurt.
- Eggs – To hold the batter together and help the muffins rise.
- Water (or milk)
- Pure vanilla extract – For a subtle vanilla scent and flavor.
- Melted coconut oil – You’ll need a liquid oil like melted coconut oil, melted butter, or vegetable oil. You’ll get the softest crumb with vegetable oil.
- Fresh strawberries – Although I wish frozen strawberries worked well here, they are so wet that they can make the muffins soggy. I only use fresh strawberries for baking. Slice them into small pieces to get plenty in each bite.
- White chocolate chips – Or a white chocolate bar, chopped into chunks.
- Flavored sugar (optional) – This is entirely optional, but I like to sprinkle a little bit of lavender sugar or cardamom sugar on top. It will create a crispy, sweet shell on top of each muffin and add a subtle scent that takes them over the top.
How to Make Strawberry Muffins with White Chocolate
- Preheat oven to 400 degrees F. Line a muffin pan with paper muffin liners.
- In a medium bowl, combine the dry ingredients (flour, baking powder, and salt).
- In a large mixing bowl, add the wet ingredients except the eggs (sugar, sour cream, water, vanilla extract, and oil). Whisk to combine.
- Add the eggs to the bowl, then whisk to incorporate.
- Pour the flour mixture into the bowl with the wet ingredients. Stir until a smooth batter forms. (The batter will become too thick for a regular whisk; I usually like to use a dough whisk at this stage or switch to a spatula).
- Fold in the strawberry pieces and white chocolate chips until incorporate evenly.
- Use an ice cream scoop or measuring cup to fill each muffin liner until almost full.
- Sprinkle the tops of the muffins with a flavored sugar, if desired.
- Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean from the center. When done, the tops may look somewhat pale, but golden brown on the edges.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.
- Serve and enjoy!
Storing Suggestions
Since these muffins contain fresh berries, it’s best to store the leftovers in an airtight container in the fridge for 3-5 days. The flavor is best at room temperature, so I like to let the muffins sit out on the counter for a bit before eating.
Tips & Variations
- Use buttermilk. I used to use buttermilk for my muffins, but I’m a sour cream convert. To switch back to buttermilk, replace both the sour cream and added water with buttermilk.
- Change the extract. Strawberry pairs well with so many different flavors! Try using my cardamom extract for an aromatic note or play up the spring/summer flavors with a little lavender extract.
- Drizzle with chocolate. Instead of sprinkling the muffin tops with a little sugar, you can zig zag a little white chocolate over top. They look amazing like this and it makes it obvious that they contain white chocolate inside!
FAQs
After recipe testing many different formulas for my basic muffin recipe, I’ve found that sour cream is the best option. The muffins turn out almost impossibly soft and moist in a way that buttermilk just can’t touch due to the added fat and the thicker consistency. You do need to use a little water to thin it out (as noted in the recipe), but otherwise, it’s such an easy swap. You get the same experience with Greek yogurt, so feel free to use it instead.
I know some bloggers say that you can, but frozen strawberries are so wet and weepy! They can easily make your muffin batter turn soggy in the oven. Using fresh berries is much more consistent and the fresh flavor is lovely.
More Summer Baking Recipes
- White Chocolate Dipped Strawberries
- Raspberry White Chocolate Blondies
- Raspberry White Chocolate Muffins
- Strawberry Blondies with White Chocolate
- Blackberry Muffins with Oatmeal
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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White Chocolate Strawberry Muffins
Ingredients
Wet Ingredients
- 1 cup white sugar
- 1/2 cup sour cream
- 1/2 cup oil, melted coconut oil or vegetable oil
- 1/4 cup water
- 1 tbsp vanilla extract
- 2 eggs
Dry Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
Add-ins
- 1 1/2 cup fresh strawberries, finely diced
- 2/3 cup white chocolate chips
Sugar topping (optional)
- 2 tbsp lavender sugar, to sprinkle evenly over the tops of the muffins before baking
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with paper muffin liners.
- In a medium bowl, combine the dry ingredients (flour, baking powder, and salt).2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt
- In a large mixing bowl, add the wet ingredients except the eggs (sugar, sour cream, water, vanilla extract, and oil). Whisk to combine.1 cup white sugar, 1/2 cup sour cream, 1/2 cup oil, 1/4 cup water, 1 tbsp vanilla extract
- Add the eggs to the bowl, then whisk to incorporate.2 eggs
- Pour the flour mixture into the bowl with the wet ingredients. Stir until a smooth batter forms. (The batter will become too thick for a regular whisk; I usually like to use a dough whisk at this stage or switch to a spatula).
- Fold in the strawberry pieces and white chocolate chips until incorporate evenly.1 1/2 cup fresh strawberries, 2/3 cup white chocolate chips
- Use an ice cream scoop or measuring cup to fill each muffin liner until almost full.
- Sprinkle the tops of the muffins with a flavored sugar, if desired.2 tbsp lavender sugar
- Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean from the center. When done, the tops may look somewhat pale, but golden brown on the edges.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.
- Serve and enjoy!
Notes
Nutrition
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