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Strawberry White Chocolate Muffins are the sweet, fruity upgrade your muffin game has been waiting for. They’re tender and fluffy thanks to sour cream, loaded with juicy strawberries, and studded with creamy white chocolate chips.
Oh, and that extra drizzle on top? Totally worth the sticky fingers. These muffins land somewhere between breakfast and dessert, and honestly, who’s complaining?
And if you’ve got extra berries to burn, don’t stop here. This Strawberry Cream Cheese Galette is flaky, tangy, and barely makes it to the cooling rack. Or try the Strawberry Jam Cake. It’s bold, buttery, and seriously strawberry-forward.
Here’s Why This Recipe Works
Sour cream is the secret weapon: It adds moisture and richness, keeping the muffins soft and tender without making them heavy.
Double fat combo: Butter for flavor, oil for a soft crumb. This duo does the heavy lifting.
High-heat start: That initial 425°F blast gives the muffins a quick lift, creating tall tops before they finish baking at a steady pace.
Sweet meets juicy: The creamy white chocolate melts into pockets of richness, while the strawberries keep things fresh and fruity.
Recipe Tips
Room temp ingredients: Let the eggs and sour cream warm up a bit. Your batter will mix smoother and rise better.
Don’t overmix the batter: Fold gently just until the flour disappears. Overmixing makes them dense and heavy.
Flour the strawberries (maybe): If your berries are extra juicy or you’re feeling cautious, toss them in a little flour before folding in to keep them from sinking.
Use an ice cream scoop: It keeps your portions even and helps with that classic bakery muffin dome.
Watch the white chocolate: Microwave in short bursts and stop when it’s mostly melted. Residual heat will finish the job without scorching.
Craving more white chocolate? These White Chocolate Cupcakes are another rich, buttery recipe worth baking.
If you’re into fruity muffins, don’t miss these Strawberry Rhubarb Muffins and Cranberry Muffins. They’re fruity, flavorful, and bring personality to the party.
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Strawberry White Chocolate Muffins
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Ingredients
- 4 tablespoons butter, melted
- ¼ cup vegetable oil
- 1 cup granulated sugar, 200 grams
- 2 large eggs, room temperature
- 1 cup sour cream, 120 grams
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour, 240 grams
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 8 to 9 ounces fresh strawberries, diced; (1½ cups diced)
- 1 cup white chocolate chips
White Chocolate Drizzle
- 2 ounces white chocolate, chopped (or ⅓ cup)
Instructions
- Preheat the oven to 425° (you will turn the temp down after the muffins bake for 5 minutes). Place 15 cupcake liners into muffin pans.
- Add the butter, oil, and sugar to a large mixing bowl. Use an electric mixer or whisk to to combine well.
- Add the eggs one at a time, blending each egg in and scraping the bowl down after each addition. Add the sour cream, and vanilla, and mix well.
- Place a sifter over the bowl and sift the flour, baking powder, baking soda and salt over the batter. Use a wide spatula to fold the mixture by hand just until the flour is moistened.
- Gently fold in the diced strawberries and white chocolate.
- Scoop the batter into the muffin pans (I used an ice-cream scooper). Bake for 5 minutes then turn the oven down to 350°F and bake for another 12 to 15 minutes or until you can stick a toothpick in the middle of the muffin and it comes out clean. Cool on a wire rack.
- Place the white chocolate in a small microwavable bowl. Zap the white chocolate in the microwave in 10 to 15 second bursts, stirring between bursts. When the white chocolate is about 80% melted, let it sit and continue melting from residual heat.
- Scoop the melted white chocolate in a plastic sandwich bag and clip the corner off the bag. Drizzle the white chocolate over the top of the muffins.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store leftover muffins in an airtight container in the fridge for up to 5 days. Let them come to room temp or warm slightly before serving.
Freeze: These muffins freeze beautifully. Wrap them individually or store in a zip-top freezer bag for up to 3 months.
Reheat: Warm in the microwave for 15–20 seconds or pop them in a 300°F oven for about 5–7 minutes to refresh the texture.
Craving more muffin options? Try these Banana Blueberry Muffins for a fruit-packed classic, Morning Glory Muffins loaded with texture and flavor, or Chocolate Chip Muffins when you just want something sweet and simple.
White Chocolate and Strawberry Muffins
Strawberry White Chocolate Muffins are that perfect mix of cozy and indulgent. They bake up fluffy, fruity, and just fancy enough with that white chocolate drizzle. These muffins hit that sweet spot between cozy and indulgent. They are perfect for brunch spreads, coffee breaks, or just because you felt like baking.
Looking for something a little fancier but still heavy on the white chocolate? Try this Raspberry White Chocolate Mousse. It is rich, fruity, and ridiculously smooth.
They are PERFECT for breakfast in bed on weekends :-))
Oh yes! I agree 😉