Strawberry White Chocolate Muffins

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💭 Why you’ll love this recipe

Easy to make. You’ll only need a few simple ingredients for this easy recipe and it’s ready in less than an hour. Enjoy it any time of the day. My muffin recipe has perfectly balanced flavors and is not overly sweet, so you can enjoy it for breakfast, brunch, snack, or dessert. Perfect for summer. Fresh strawberries add a burst of fresh, juicy, and fruity flavors, making it a great dessert option for summer barbecues and potlucks.

Variations & Substitutions

Strawberries. My recipe uses fresh strawberries, but you can also use frozen chopped strawberries. If using frozen strawberries, do not defrost them before adding them to the batter. White chocolate. I used white chocolate chips but you can substitute it with chopped chunks of white chocolate. All-purpose flour. I used standard all purpose flour. You can also use a 1:1 gluten-free flour blend. Baking powder. Not to be confused with baking soda. Whole milk. You can also use low-fat or no-fat milk. Or substitute with almond milk or oat milk. Egg. Use one large-sized egg or two small-sized eggs. Granulated sugar. Substitute with light brown sugar or a combination of half brown sugar and half granulated sugar. Oil. Use a mild-flavored oil, such as vegetable, canola, or mild olive oil. Alternatively, you can substitute the oil with ½ cup of melted butter. Vanilla extract. Or use 1 teaspoon of vanilla essence. Salt. Sprinkle lightly, just to highlight the sweetness and balance the flavors.

📖 How to make strawberry white chocolate muffins

Step 1:Preheat the oven to 350°F/180°c. Line a 12-hole muffin tin with paper muffin liners and set aside. Step 2:Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined and set aside. Step 3:Add the milk, oil, egg, and vanilla extract to another mixing bowl. Whisk until well combined. You can also use a hand mixer. Step 4:Pour the wet ingredients into the bowl with the dry ingredients mixture. Mix with a silicone spatula until just combined. Stir in ¾ of the white chocolate chips and ¾ of the chopped strawberries, and fold through. Step 5:Divide the muffin batter between the muffin liners. Top with the remaining ¼ cup of white chocolate chips and ¼ cup chopped strawberries. Step 6:Bake the muffins for 20 minutes or until cooked through. Allow to cool in the muffin pan for 10 minutes before transferring to a wire cooling rack to cool completely. Step 7:Serve while warm, and enjoy!

👩🏽‍🍳 Tips for the best white chocolate strawberry muffins

Use a silicone spatula to mix the batter gently to avoid over-mixing and resulting in dense muffins. It’s important not to over-mix the batter, which could result in dense muffins. The muffin batter is combined when no white streaks of flour remain. Fill the muffin liners ¾ full to allow for even rising and a nice muffin top. Rotate the muffin tin halfway through baking to ensure even cooking and browning. Cool muffins in the tin for 10 minutes before transferring them to a wire rack to prevent them from getting soggy

🍴 How to serve strawberry muffins

Serve these muffins while they’re still warm for a soft and moist texture. You can drizzle it with powdered sugar, white chocolate syrup, ice cream or whipped cream before serving. It’s perfectly delicious on its own, but if you’re having it for breakfast, I found that it pairs wonderfully with coffee, tea, and milk. I also love serving it while having a side of Greek yogurt or fresh fruits.

🍴Storage and reheating suggestions

Store these muffins in an airtight container at room temperature for up to 3 days. These muffins are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.