Strawberry White Chocolate Muffins

These strawberry white chocolate muffins are tender and moist, with the perfect balance of tart strawberries and sweet white chocolate. The tang of sour cream in the batter compliments the strawberries and white chocolate and keeps the muffins moist.

5 from 13 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 368kcal

Author: Dahn Boquist

Ingredients

4 tablespoons butter melted
¼ cup vegetable oil
1 cup sugar 200 grams
2 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
1-½ cups diced strawberries
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

Start with room temperature ingredients for best results. If the eggs are straight out of the fridge, place them in a bowl of warm water for about 5 minutes. That will get them close to room temperature pretty quickly.
You can swap Greek yogurt for sour cream, but they will be slightly more tender with full fat sour cream.
For a less sweet muffin, you can reduce the sugar to 3/4 cups without adversely affecting the texture of the muffins.
When you combine the flour with the wet ingredients, make sure you fold the ingredients gently with a wide spatula. Don't stir the batter too much. It is ok if there are a few lumps.
Sometimes it helps to toss the strawberries in a little flour before adding them to the batter. When they are coated in flour, they suspend in the batter and don't sink to the bottom. This batter is pretty thick so the berries don’t sink easily.