Strawberry White Chocolate Muffins

Strawberry muffins, whole strawberries, and white chocolate chips inside a muffin pan.

5 from 1 vote

Strawberry White Chocolate Muffins

These Strawberry White Chocolate Muffins are the ultimate bakery-style muffin! Soft, moist, and bursting with flavor, these muffins are perfect for spring mornings, afternoon snacks, or a sweet addition to your brunch table.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Servings: muffins

Calories: 394kcal

Author: Mike Cleavenger

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