Strawberry muffins make a delightful snack or an quick breakfast. These Strawberry White Chocolate Chip Coffee Cake Muffins and soft, moist, and loaded with fresh strawberries and white chocolate chips. Texture of these muffins is absolutely divine from the addition of sour cream.
Strawberry Muffins
I got some great strawberries the other day and I just had to bake something special for the boys. They’ve been nice and patient with me barely being home in the last couple of weeks. It’s finals time and I have to leave to study because there is no way I can do it at home. These bots are too distracting.
To make up for me being gone so much, they deserve a strawberry treat. Muffins make a wonderful snack and treat rolled into one. A snack that they can have any time or take it with them. Strawberries and white chocolate are just the perfect combination for muffins.
The muffins came out perfectly delicious. I’ve never seen hubby eat any baked goods so fast. And the little guy…well he ate all the tops. Apparently, that is his favorite part. These muffins are very easy to make and they are so soft and moist!
SOME MORE RECIPES YOU WILL LIKE
Dark Chocolate Zucchini Muffins
No Bake Chocolate Oatmeal Cookies
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Strawberry White Chocolate Chip Coffee Cake Muffins
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.
- Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)
- Sprinkle the muffins with white chocolate chips.
- 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
Nutrition
Originally published on Will Cook For Smiles on April 11, 2013. Updated May 10, 2020.
Diana Rambles says
Yummy!!
Gabby @ mouseVOLATILE says
Oh YUMMY! I’m always looking for awesome muffin recipes to try out and share with friends and family!
Erin @ Table for 7 says
They look delicious! Perfect for breakfast..pinned 🙂
Tonya says
Hey, thanks for bringing these to Weekend Potluck, they are SO pretty!!!!!! Just remember, to be able to feature you, we have to have a link back to our party!!!!!
Come back soon,
Tonya from 4 little Fergusons 🙂
Laurel Stephens says
Your muffins look scrumptious! What a beautiful blog you have! (Good luck with finals.)
Nicky @ Pink Recipe Box says
These sound delicious and would make the perfect breakfast treat! Pinning 🙂
Beth @ The First Year Blog says
Pinning this and the toasted coconut muffins!!
Found you over at Sugar Bee Crafts.
Beth @ The First Year Blog
Jodi says
These look absolutely fabulous. Your photography is amazing too. I’m so glad I found you at the Scoop linky party.
Karla says
These sound amazing!
I’d love it if you share this on Much Ado About Monday with Huckleberry Love!
Karla
http://www.huckleberrylove.com/2013/04/much-ado-about-monday-no-5.html
DIANE says
I just bought a bunch of strawberries…these look great! Thank you for sharing! Stopping by from Made by You Monday! Blessings!
Krista Low says
These look amazing! I love using fresh fruit in recipes. It just makes food extra special. I just pinned these. I would love for you to share this on Thursday @ Great Idea Thursday http://ahandfulofeverything.blogspot.com. Krista 🙂
Megan says
Yum! These look delicious.
🙂