Strawberry White Chocolate Muffins Recipe
These Strawberry White Chocolate Muffins are a delightful and fluffy treat combining fresh strawberries and creamy white chocolate chips topped with a buttery streusel. Perfect for breakfast or dessert, they offer a perfect balance of sweetness and texture with a tender crumb and a crunchy topping.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Streusel
- 45g (3 tablespoons) unsalted butter, melted
- 63g (½ cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- Pinch of salt
Muffins
- 250g (2 cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 200g (1 cup) granulated sugar
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla paste or extract
- 180g (¾ cup) buttermilk, room temperature
- 160g (1 heaped cup) strawberries (fresh or frozen, no need to thaw)
- 130g (¾ cup) white chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Make Streusel: Mix together melted butter, flour, sugar, and a pinch of salt until crumbly. Set aside for topping later.
- Mix Dry Ingredients: In a separate small bowl, whisk together flour, baking powder, and salt. This ensures an even distribution of leavening for fluffy muffins.
- Prepare Wet Ingredients: In a large bowl, whisk melted butter, sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet alternately with the buttermilk, mixing gently until just combined to avoid overmixing and tough muffins.
- Add Strawberries and Chocolate: Gently fold in the chopped strawberries and white chocolate chips, distributing them evenly without crushing the fruit.
- Fill Muffin Cups and Add Streusel: Divide the batter evenly among the lined muffin cups, then sprinkle the prepared streusel topping on each muffin for a sweet, crunchy finish.
- Bake Muffins: Bake at 425°F (220°C) for 5 minutes to help the muffins rise quickly, then reduce the temperature to 350°F (180°C) and bake for another 15–18 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh strawberries for optimal flavor; frozen strawberries work when thawed and drained to avoid excess moisture.
- Avoid overmixing the batter to ensure a tender, fluffy texture in the muffins.
- Toss chopped strawberries with a small amount of flour before folding them in to prevent them from sinking to the bottom during baking.
Keywords: strawberry white chocolate muffins, muffins recipe, breakfast muffins, sweet muffin recipe, easy strawberry muffins
