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These strawberry white chocolate muffins bake up with tall tops, a tender sour cream crumb, and juicy berries throughout. The strawberries add a little tartness to balance the sweet white chocolate tucked into the batter.
Finish them with a white chocolate drizzle for brunch, or leave it off if you prefer a little less sweetness with your morning coffee.
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 Strawberry Muffin 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.
Ingredient Notes
Strawberries: Use fresh berries and dice them into small pieces so they distribute evenly through the batter. Pat them dry after washing to avoid adding excess moisture.
Sour cream: Full-fat sour cream adds richness and keeps the crumb tender. You can substitute plain Greek yogurt. One cup of sour cream weighs 227 grams.
Butter and oil: The melted butter adds flavor, while the oil helps the muffins stay soft. Use a neutral oil such as vegetable or canola.
White chocolate chips: Chips give you distinct bites of white chocolate throughout the muffins. Chopped white chocolate also works if you prefer smaller flecks mixed with larger pieces.
White chocolate for the drizzle: A chopped white chocolate baking bar melts more smoothly than chips. Look for one that contains cocoa butter.
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.
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.
Strawberry Muffins with a Little Extra
The white chocolate drizzle makes these strawberry muffins right at home on a brunch table, but you don’t need a special occasion to bake a batch. Freeze a few for another day so you have something ready when the coffee’s brewing.
For your next batch, try my Sourdough Blueberry Muffins or Cranberry Muffins with Walnut Streusel.
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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, 227 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 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!Craving more muffin options? Try these Banana Blueberry Muffins for a fruit-packed classic, Morning Glory Muffins loaded with texture and flavor, or my base muffin recipe.
They are PERFECT for breakfast in bed on weekends :-))
Oh yes! I agree 😉