These Strawberry White Chocolate Muffins are the ultimate bakery-style muffins! Soft, moist, and bursting with flavor, these muffins are perfect for spring mornings, afternoon snacks, or a sweet addition to your brunch table.
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Spring is in full bloom, and so are my muffin recipes. From zesty Lemon Curd Muffins to protein-packed Blueberry and Cottage Cheese Muffins and healthy Banana Blackberry Oatmeal Muffins.
Fresh juicy strawberries and white chocolate chips come together in this springtime muffin recipe.
In testing this muffin recipe, I found the baking hack was to use buttermilk instead of whole milk for a moist and tender strawberry muffin!
Do you like strawberries? If yes, make sure to check out my Strawberry Margaritas on the Rocks and Strawberry Smoothie Bowl.
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🌟 Why You'll Love This Recipe
- Freezer-friendly. Pop muffins into the microwave for 45 seconds, and you'll have the perfect grab-and-go snack!
- Pair with coffee or tea. Start your morning off right with these delicious strawberry and white chocolate muffins.
- Made with fresh strawberries. Sweet and juicy strawberries are not only delicious, they help keep the muffins moist.
🧾 Ingredients and Substitutions
Here is a visual overview of the Strawberry Muffin Ingredients. Scroll to the recipe at the bottom for quantities.
- Strawberries - You can use fresh or frozen strawberries, just make sure to toss them with a tablespoon of flour so they don't sink to the bottom of your muffins.
- Butter - Should be cold but malleable for creating the dome-shaped muffins. You can swap out butter for vegetable, avocado, or coconut oil if preferred.
- Buttermilk - The acidity in buttermilk works with the baking powder to help the muffins rise. Whole milk will also work in its place.
- White Chocolate - I used white chocolate chips, but you can chop up a bar of white chocolate.
- Almond Flour - I find that replacing a small amount of all-purpose flour with almond flour gives the muffins a nice texture and flavor.
- Flour
- Vanilla
- Baking Powder
- Eggs
- Sugar
- Turbinado Sugar
See recipe card for quantities.
🍽️ Variations
- Dairy-Free: Instead of buttermilk, use Soy Milk and avocado oil in place of butter.
- Citrus: Lemon or orange zest adds a zesty and bright flavor!
- Frozen Strawberries: Add frozen chopped strawberries while still frozen so your batter doesn't turn red.
- Berries: Try using blackberries, raspberries, or blueberries.
🔪 How to make Strawberry White Chocolate Muffins
I've provided step-by-step photos below to make this recipe easy to follow at home. For the complete printable instructions and ingredient quantities, please scroll to the recipe card at the end of this post.
Step 1. Preheat the oven to 400°F(204°C). Line a 12-cup muffin pan with paper liners. Mix flour, almond flour, baking powder, and salt in a bowl. Set aside.
Step 2. Chop strawberries into ½ inch pieces and toss them with 1 tablespoon of the flour mixture.
Step 3. Using a stand mixer with the paddle attachment, beat the butter and sugar until fluffy for about 5 minutes.
Step 4. Reduce to low speed and add eggs one at a time, allowing each egg to incorporate before adding the next. Beat in vanilla.
Steps 5 and 6. Reduce the speed to medium. Add the flour mixture to the batter mixture in 3 additions, alternating with buttermilk. Mix just until the flour is incorporated.
Steps 7 and 8. Add in strawberries and white chocolate chips, and fold them into the muffin batter with a rubber spatula (affiliate link).
Step 9. Line your muffin pan (affiliate link) with parchment muffin liners and fill them to the top using an ice cream scoop.
Step 10. Place a few more strawberries and white chocolate chips, and sprinkle with Turbinado sugar.
Step 11. Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
Let muffins cool in the pan for 10 minutes, then move muffins to a cooling rack or plate and cool completely.
Chef Tips
- Coat strawberries in flour: This simple baking trick keeps the strawberries evenly distributed in the batter, preventing them from sinking to the bottom of your muffins.
- Don't overwork the batter: Fold the dry ingredients into the wet just until combined, as overmixing can lead to a dense, tough muffin.
- Use parchment paper muffin liners: Some muffin liners will stick to your muffins, so you can spray them with cooking spray or use these parchment liners.
- Tips for dome-shaped muffins: Use cold but malleable butter, not flattening the tops of your muffin batter, and baking muffins at 400°F/204°C for 10 minutes.
Recipe FAQ's
Yes, frozen is a great option when strawberries are not in season. I like to add them frozen to prevent excess moisture from making them soggy.
Store muffins at room temperature in an airtight container for 3 days, or freeze them in a freezer bag for up to 3 months. To reheat, place a frozen muffin in the microwave for 45 seconds and enjoy a warm and moist muffin!
Insert a toothpick or cake tester into the center of the muffin. If it comes out with wet batter or crumbs, it's under-baked. If it comes out clean or with very few crumbs, it's done.
I typically will keep my muffins in the freezer and warm them in the microwave for 45 seconds. Perfect with softened butter, whipped cream, or a drizzle of strawberry jam.
More Muffin Recipes
If you tried this Strawberry White Chocolate Muffin Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Strawberry White Chocolate Muffins
Equipment
Ingredients
- 2½ cup all-purpose flour
- ½ cup almond flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1¾ cup fresh chopped strawberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flour, almond flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until the light and fluffy, about 5 minutes.
- Reduce the speed to medium. Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
- Reduce the speed to low. Add the flour mixture to butter mixture in 3 additions, alternating with buttermilk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries and white chocolate chips.
- Divide the batter evenly among the paper liners (they will be almost full). If desired, sprinkle the tops with turbinado sugar.
- Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Notes
- Coat strawberries in flour: This simple baking trick keeps the strawberries evenly distributed in the batter, preventing them from sinking to the bottom of your muffins.
- Don't overwork the batter: Fold the dry ingredients into the wet just until combined, as overmixing can lead to a dense, tough muffin.
- Use parchment paper muffin liners: Some muffin liners will stick to your muffins, so you can spray them with cooking spray or parchment liners.
- Tips for dome-shaped muffins: Use cold but malleable butter, not flattening the tops of your muffin batter, and baking muffins at 400°F/204°C for 10 minutes.
Nutrition
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Mike Cleavenger says
These strawberry muffins are moist, tender, and bursting with flavor!