White Chocolate Strawberry Muffins
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 moist they are. Perfect for brunches, holidays, or anytime you end up with more strawberries than you know what to do with!
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
One batch can make between 12-16 muffins depending on how full you fill the cups.
Store any leftovers in an airtight container in the fridge for 3-4 days. Let the muffins come to room temperature before serving for the best texture.
Nutrition
Calories: 323kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 191mg | Potassium: 103mg | Fiber: 1g | Sugar: 26g | Vitamin A: 104IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 1mg
Servings: 12 muffins
Calories: 323kcal