White Chocolate and Strawberry Muffins

Name: White Chocolate and Strawberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 and ⅔ cups (320 g) all-purpose flour (spooned & leveled); 1 ½ teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 8 tablespoon (113 g) unsalted butter, melted; 4 tablespoon canola oil; ⅔ cup (140 g) granulated sugar; 4 tablespoon brown sugar; 2 large eggs, room temperature; ½ cup (120 g) full-fat sour cream or Greek yogurt, at room temperature; 4 tablespoon full-fat milk, room temperature; 4 teaspoon pure vanilla extract; 1 cup (150 grams) chopped fresh strawberries*; 1 cup (150 g) white chocolate chips; Pinch of ground cinnamon or your favorite warming spices; 1 tablespoon freeze dried strawberry powder (highly recommend -- really amps up the strawberry flavor!); A dusting of sanding sugar or sparkling sugar is fun on the tops. ✨

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These white chocolate and strawberry muffins look and taste like they belong in a bakery, *but* they're secretly easy to make in your own kitchen. Each muffin is packed with chopped juicy strawberries and creamy white chocolate chips or chunks, all tucked into a soft, fluffy crumb thanks to sour cream and a combo of melted butter and oil. They’re tender, golden, and an ideal breakfast treat!

White chocolate and strawberry muffins sitting in a basket with strawberries and white chocolate chips peeking out around them.

Jump to:

🍓 Why You'll Love this Recipe
📋 Ingredients for Strawberry White Chocolate Muffins
🤫 Secret Ingredient
🤔 Coat Strawberries in Flour?
💡 Substitutions and Variations
Best Results: Baking in Grams
📖 Step-by-Step Muffin Instructions
❓ FAQ for the Best Muffins
💭 Storing, Freezing, and Reheating White Chocolate and Strawberry Muffins
☕️ More Breakfast Recipes You'll Love
White Chocolate and Strawberry Muffins

If you're a fan of strawberries, you've come to the right place! You'll find strawberry desserts everywhere - from cupcake and cake recipes to cookies and more!

🍓 To name a few, try my:

Vanilla cake with strawberry filling - A marbled strawberry cream cheese frosting wraps around this tender vanilla cake, which also holds roasted strawberries inside.
Strawberry filled vanilla cupcakes - If you're ISO cupcakes like the cake above, then you need to try this recipe!
Strawberry sandwich cookies - The jammy filling peeping out between the cookies is truly something else. ✨
Mini strawberry Bundt cakes - Stick around for a while, and you'll see I love mini desserts and Bundt cakes. That combo is pure magic here, especially alongside a strawberry cake and glaze.

🍓 Why You'll Love this Recipe

Light and Fluffy Muffins: The combination of canola oil, melted butter, whole milk, and full-fat Greek yogurt ensures a tender muffin with moist crumbs.

Easy to Mix and Bake: The muffin batter comes together in just a couple of bowls (no mixer required!). This easy recipe works for bakers of any and all skill levels.

Bakery-Style Muffins at Home: Baking at a high temperature initially ensures high bakery-style muffin tops.

Freezer-friendly: Once these strawberry muffins have cooled completely, store them an airtight container or freezer-safe bag. Warm them in the microwave for 30-60 seconds when you're ready to enjoy them.

Ingredient shot for white chocolate and strawberry muffins.

📋 Ingredients for Strawberry White Chocolate Muffins

For full quantities, scroll to the recipe card at the bottom of the post, but here are a few ingredient highlights:

All-purpose flour – Just your standard purpose flour. No fancy swaps here.
Baking powder and soda – These ingredients together help the muffins rise, giving them their signature look.
Granulated sugar and brown sugar – Adds sweetness and moisture. Using both gives a richer flavor.
Melted butter and oil – Butter adds flavor, oil keeps the muffins soft for days.
Whole milk – Or use your favorite plant milk if needed.
Egg whites – I often use just the whites for a lighter texture, but you can sub 2 whole eggs if that’s easier.
Sour cream or full-fat Greek yogurt – This is your secret weapon for that ultra-tender crumb.
Pure vanilla extract – For depth of flavor.
Fresh strawberries – Chop into small pieces and blot dry with paper towels to avoid wet batter.
White chocolate chips or chunks – I love using a mix of both. Some melt, some stay intact, and it’s just the best bite every time.

🤫 Secret Ingredient

Freeze-dried strawberry powder is optional here, but I highly recommend it.

Fresh fruit is wonderful, but it’s not always in season—and as much as we love juicy berries, their high water content can make them tricky to use while baking. That’s where freeze-dried fruit comes into play. It delivers the same fruity flavor in a much more concentrated form—without adding extra moisture.

You get all the bright strawberry taste, none of the soggy texture. Think of it as your secret ingredient for boosting flavor when fresh berries aren’t at their peak.

Freeze-dried strawberry powder in a white ramekin.

🤔 Coat Strawberries in Flour?

Some muffin recipes insist on coating fruit in a tablespoon of flour or two.

The idea is that this step helps prevent the berries from sinking to the bottom of your baked goods in the oven.

However, you don't need to coat your berries (frozen or not) in this case. This muffin batter is thick enough that it holds the blueberries up well without any extra flour.

💡 Substitutions and Variations

Sour cream vs. Greek yogurt – Use whatever you have. Both add moisture and tang to these white chocolate and strawberry muffins.
Lemon zest – A little zest (about 1 teaspoon) adds brightness that pairs well with strawberries.
Other berries – Out of strawberries? This recipe also works with raspberries, chopped cherries, or even a mix of fresh berries. Just blot them well. Or make my blueberry chocolate chip muffins for a similar but different vibe.
Regular chocolate chips - Relatedly, swap out the white chocolate chunks for dark or milk chocolate.
Want sparkle? – Sprinkle turbinado or sparkling sugar on the tops of the muffins before baking. It adds a little crunch and dresses them up!

This is a highly adaptable recipe and a great one to come back to whenever you’ve got extra fresh fruit lying around.

Best Results: Baking in Grams

If you’re not already, use a kitchen scale for accuracy in baking.

While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.

I highly recommend investing $30 or less in a kitchen scale.

📖 Step-by-Step Muffin Instructions

If using frozen strawberries in this recipe, thaw, drain, and gently pat dry before chopping.

Preheat and Prep: Preheat your oven to 425°F. Line a standard 12-cup muffin pan with muffin liners or grease well.

Flour and dry ingredients in a green mixing bowl, ready for baking.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and if using, cinnamon or other warming spices, along with the optional freeze dried strawberry powder. Set aside.

Wet ingredients for muffins in a silver mixing bowl.

Mix Wet Ingredients: In a separate large mixing bowl, whisk together sugars, vanilla extract, and melted butter for about 2 minutes.

Add More Wet Ingredients: Scrape down the bowl, then whisk in oil and eggs until combined. Add sour cream (or Greek yogurt) and milk, mixing until smooth.

Wet ingredients and dry ingredients combined in a metal mixing bowl to make white chocolate and strawberry muffins.

Combine Wet and Dry: Pour the dry ingredients into the wet. Use a rubber spatula or wooden spoon to gently fold everything together until just combined. It’s okay if the batter looks a little lumpy—don’t overmix!

Mixing bowl containing chopped strawberries and white chocolate chips for muffins.

Fold in Strawberries and White Chocolate: Add in your chopped strawberries and white chocolate chips or chunks. Gently fold until evenly distributed. The batter will be thick.

Muffin tin with unbaked white chocolate and strawberry muffins.

Fill Muffin Tin: Use an ice cream scoop or liquid measuring cup to divide the batter evenly among the muffin liners, filling each one to the top. If you’d like (🙋🏻‍♀️), sprinkle the top of the muffins with coarse sugar before baking.

Baked strawberry white chocolate muffins, cooling on a wire rack.

Bake and Cool: Bake at 425°F for 5 minutes, then (without opening the oven) lower the oven temperature to 375°F and bake for another 13–15 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely.

❓ FAQ for the Best Muffins

Can I use frozen strawberries?

Yes, but thaw and blot them dry really well. You want to avoid soggy muffins.

How do I get bakery-style muffin tops?

Start with a hot oven (425°F) for the first few minutes to give the muffins a burst of lift. Fill each cavity all the way to the top.

Why use room temperature ingredients?

Room temp eggs, milk, and sour cream mix better into your batter and help your muffins bake up evenly.

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💭 Storing, Freezing, and Reheating White Chocolate and Strawberry Muffins

Room temperature: Store in an airtight container for 3–4 days.
Freezing: Wrap individually in plastic wrap or place in an airtight container and freeze for up to 3 months.
Reheating: Microwave on low for 15–20 seconds to gently warm.