White Chocolate Strawberry Muffins
White Chocolate Strawberry Muffins might just be the BEST strawberry muffins you ever try! Soft, fluffy, moist homemade muffins are packed with fresh strawberries and white chocolate chips. Perfect for spring and summer!
If you love strawberries as much as I do, be sure to try my recipes for strawberry scones and strawberry crescent rolls.
Table of Contents
When I say that these are the best strawberry muffins I’ve ever had, I mean it! The magic is all in the texture. These muffins are so soft, moist and rich. That incredible texture is created by the simple addition of sour cream, which makes the muffin batter similar to coffee cake batter (another favorite of mine)!
The real stars of the show here are the fresh strawberries and sweet white chocolate chips that are spread evenly throughout the batter. Strawberries and white chocolate is just the perfect combination for muffins, especially during the sunny season when the berries are so juicy and fresh.
I know what you might be thinking… isn’t is just easier to buy a box mix? Not really! These homemade strawberry muffins come together in about half an hour with no-fuss steps and simple ingredients. The end result is always perfectly baked muffins that are way better than the box mixes.
Ingredient Notes
Flour – All purpose flour works great. Make sure you spoon the flour into the measuring cup instead of dunking the cup into the bag! Then, cut the excess at the top with the back of the knife to level. When you dunk the cup, you really pack the flour into the cup.
Sour Cream – For the very best consistency, use a full fat (not low fat) sour cream.
Eggs – They’ll need to adjust to room temperature before using. Let them sit on the kitchen counter for about 30-45 minutes.
Baking Soda and Baking Powder – Make sure that both of these are not expired! In order for your baking soda and powder to be potent, you need to use them within 6 months of opening the containers.
Strawberries – Wash and dry strawberries first and then chop them. Try to make sure all of the pieces are cut to about the same size.
Vanilla Extract – Try to only use 100% pure vanilla extract if possible for the very best flavor!
See the recipe card below for the full list of ingredients and instructions.
How to Make White Chocolate Chip Strawberry Muffins
Prepare. Preheat the oven to 375°F. Line 12 cup muffin pan with cupcake liners.
Beat the butter and sugar. In the large mixing bowl cream the butter and sugar until light and fluffy (1).
Eggs and liquids. Beat in eggs, 1 at a time, beating on low speed after each addition (2). Add the vanilla, sour cream, and milk. Beat until well combined (3).
Add dry ingredients. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed (4). Don’t over-mix!
Add strawberries and white chocolate chips. Fold in the strawberries and white chocolate chips (5).
Scoop the batter. To make sure that all my muffins are the same size, I use an ice cream scoop with release. (6) (Don’t use a scoop without release of you’ll never get the batter in or out.) Use an ice cream scoop to get an even amount of batter and scoop it into the muffin cups lined with cupcake paper liners (6). Fill each cup about 3/4 of the way full.
Bake. Bake for 18-22 minutes, until the muffins are lightly browned on top (8). You’ll know they’re done when a toothpick inserted in the center, comes out clean.
Storing Instructions
You can store the muffins at room temperature for a day of two at most. Just make sure to keep them in an airtight container.
PRO TIP: Remember that humidity will affect the shelf life of baked goods stored at room temperature! Shelf life in a humid environment is shorter.
Note that it’s best to store these muffins in the refrigerator because of the berries! To keep them any longer than a day, you should refrigerate them in an airtight container. You can reheat each muffin in the microwave for just a few seconds to warm up if you’d like.
How to Freeze Muffins
If you want to make a double batch or simply made too many, you can easily freeze these muffins! Make sure to cool them completely before freezing.
Place/stand them inside a large zip-lock bag, side by side, and close the bag. Place the bag on the cutting board so the muffins are standing. This will make it easier to freeze the muffins so they don’t push on each other! Freeze for at least 2 hours (set a timer if needed). Once the muffins are frozen, get as much air out of the bag as you can, label and remove the cutting board. Muffins will last in the freezer for up to 3 months.
To thaw, you can pull out a muffin and thaw it in the refrigerator or on the counter. You can also warm up a thawed muffin in a microwave for a few seconds.
Recipe FAQs
While fresh berries are always the best choice, they’re not always available. So if you have to use frozen strawberries, you can! Thaw them slightly on the counter first – you don’t need to fully thaw them. Once the strawberries are partially thawed, chop them quickly and pat them dry to soak up the excess juices. You can mix them into the batter partially frozen.
You can always do a mix of berries! Just remember not to break or mash berries like blackberries, blueberries and raspberries because that would create extra liquid and change the texture of the muffins. Keep those berries whole.
I know that Greek yogurt is a popular substitute for sour cream and it does work in most cases, especially in baking. While there will be a slight difference in the richness, you can make the swap. Make sure that you use full fat and unflavored Greek yogurt! Also, keep in mind that overall, this substitution will not make the recipe any healthier.
More of the Best Muffin Recipes
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White Chocolate Strawberry Muffins Recipe
Ingredients
- 12 tbsp unsalted butter room temperature
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 3 eggs room temperature
- 1/2 cup whole milk
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped strawberries
- 1 cups white chocolate chips
Instructions
- Preheat the oven to 375℉ degrees F. Line the 12 cup muffin pan with cupcake liners.
- In the large mixing bowl cream the butter and sugar until light and fluffy.
- Add the eggs, 1 at a time, beating on low speed after each addition.
- Add the vanilla, sour cream, and milk. Beat until well combined.
- Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
- Fold in the strawberries and white chocolate chips.
- Use an ice cream scoop with release to get even amounts of the batter and fill each cup about 3/4 of the way full.
- Bake for 18-22 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.
Video
Notes
- Use ice cream scoop with release: To make sure that all my muffins are the same size, I use an ice cream scoop with release. (Don’t use a scoop without release of you’ll never get the batter in or out.) Use an ice cream scoop to get an even amount of batter and scoop it into the muffin cups lined with cupcake paper liners. Fill each cup about 3/4 of the way full.
- Storing: You can store the muffins at room temperature for a day of two at most. Just make sure to keep them in an airtight container. Remember that humidity will affect the shelf life of baked goods stored at room temperature! Shelf life in a humid environment is shorter.
- Storing in the refrigerator: Note that it’s best to store these muffins in the refrigerator because of the berries! To keep them any longer than a day, you should refrigerate them in an airtight container. You can reheat each muffin in the microwave for just a few seconds to warm up if you’d like.
Nutrition
Originally published on Will Cook For Smiles in August 2013.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I am very thankful for your recipe. My whole family (and neighbors)loves them. My niece even asked for these muffins instead of a fancy cake from a bakery for her 13th birthday! I’m no mathematician either, however I have never had trouble reading your recipe. They have turned out incredibly delicious every time ( so many times I’ve lost count). Thank you for taking the time to share your recipes, especially this one!
This absolutely made my day, thank you! I’m so honored that your niece chose these muffins over a bakery cake for her birthday, that’s the ultimate compliment! Thank you for taking the time to leave such a kind message and for making the recipe so many times
Please provide human measuring amounts, I chose not to make this because it takes too damn long to look e everything up, an, no, I am not a mathematician. I want muffins, but a math class! Just say 1/3 cups. Not .33!!
Hi! Just to clarify, there actually isn’t a .33 measurement anywhere in the recipe—it’s already written in standard cup measurements. If you adjusted the serving size, it might have changed things, but the original ingredient list has all the ingredients listed in easy-to-read amounts.
Hope this helps! Let me know if you have any other questions. 😊
Hello, will it be ok that I use mini muffin pan for this recipe? Thanks.
Yes, you will need to adjust the cooking time they will cook much fast.
I’m planning on making this recipe soon, how many muffins will this recipe yield using a standard size 12 muffin pan?
Hi, Mike this recipe makes about 18 depending on how much you feel the muffin cups.
Love this recipe. I use raspberries and it’s great!
Yum! Glad you liked it, Elaine!
Wonderful recipe that yields approximately 30 muffins! I was worried that the sour cream would be too much so I used 3/4 cup instead of a whole cup and the muffins we soft, and light, yet filling! I was browsing recipes and chose yours and I’m so glad I did! I have 4 kids that can streamline an entire BULK box of birthday cake lil bites muffins in 2 days. In this economy I can’t justify buying bulk snacks and have them gone every 2 days. This recipe taste similar and actually better than the lil bite birthday cake muffins! I added confetti sprinkles to these and used dehydrated strawberries chopped and also the white chocolate chips! My family was thrown off by the muffins and I’m going to assume it’s because the egg yolk and brown sugar gave it too much of an organic look for them. So next time I will substitute white sugar and use 4 egg whites and see if they are more excited. Thanks for an awesome recipe! It’s definitely a keeper!!
I am so glad you liked them!
Can these muffins be frozen?
Hi Bea, they can be frozen. I go over in detail how to freeze this in my blueberry muffin post here is the link so you can look it over https://www.willcookforsmiles.com/vanilla-blueberry-muffins-giveaway/