Description
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, tender crumb.
Ingredients
Scale
- 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
Optional
- 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. ✨
If using frozen strawberries, thaw and drain well before chopping.
Instructions
- Preheat your oven to 425°F. Generously grease and flour a 12-cavity standard muffin pan or line with muffin liners. Set aside.
- If using frozen strawberries, thaw, drain, and gently pat dry before chopping.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and if using, cinnamon or other warming spices, along with the optional freeze dried strawberry powder.
- In another large bowl (this will be your main mixing bowl), whisk together granulated and brown sugar, vanilla extract, and melted butter for about 2 minutes.
- Scrape down the bowl, then whisk in oil and eggs until combined. Add sour cream (or Greek yogurt) and milk, mixing until smooth.
- Add dry ingredients to the wet mixture. Use a spatula to gently fold together until just combined—avoid overmixing. Batter will be thick.
- Fold in the chopped strawberries and white chocolate chips.
- Distribute the batter evenly into your prepared muffin pan, filling each cup to the top. Dust with sparkling or sanding sugar if desired.
- Bake at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 375°F and bake for another 13–14 minutes. Muffins are done when tops are golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition facts are estimated using standard tools and may vary based on exact ingredients used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 375.15 kcal
- Sugar: 24.47 g
- Sodium: 352.9 mg
- Fat: 19.2 g
- Saturated Fat: 8.9 g
- Unsaturated Fat: 8.7 g
- Trans Fat: 0.46 g
- Carbohydrates: 45.67 g
- Fiber: 0.97 g
- Protein: 5.01 g
- Cholesterol: 59.55 mg