Strawberry White Chocolate Muffins

These strawberry white chocolate muffins are so fluffy and moist. They are filled with juicy strawberries and lots of white chocolate chips. On top of the muffins is a buttery, crispy streusel crumb.

fluffy strawberry muffins.

About these muffins

These strawberry muffins are full of flavor and texture and make a delicious breakfast or snack. You can use fresh strawberries or frozen so they can be made year-round. Pieces of strawberry bring extra moisture and complement the sweetness of white chocolate chips.

The crispy streusel topping is the icing on the cake. It’s like bites of a shortbread cookie, giving another texture. It makes the perfect muffin topping. Pile it on top of the muffins generously, and as it bakes, some crumbs sink into the batter, and some become golden and crispy. I use it on these strawberry lemon muffins, Rhubarb Muffins and blueberry buttermilk muffins too!

See all my strawberry recipes! Or check out more muffin recipes the whole family will enjoy!

a strawberry muffin with a bite missing.

Ingredients

Find the ingredient amounts and full recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need:

  • Strawberries- These can be fresh berries or frozen. If using frozen, there is no need to thaw them.
  • Melted butter – This can be salted or unsalted butter. You can reduce the salt slightly in the rest of the recipe if using salted butter.
  • Granulated white sugar
  • Large eggs
  • Vanilla extract or paste
  • Buttermilk (or use a substitute)
  • White chocolate chips
  • All-purpose flour, baking powder, and salt – The dry ingredients

The streusel topping

  • All-purpose flour
  • granulated sugar
  • melted butter

Equipment

For this recipe, you will need a standard 12-hole muffin tray and paper muffin cases.

Method

Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.

The streusel

Mix melted butter, granulated sugar, and all-purpose flour in a small bowl. Use a fork to combine it into a coarse crumb, then set it aside.

a bowl of streusel topping.

The muffins

Mix the all-purpose flour, baking powder, and salt separately in a small bowl. Set aside.

Chop the strawberries into small chunks and set aside.

mixed eggs and sugar.

Add melted butter, granulated sugar, eggs, and vanilla to a large bowl. Use a whisk or a wooden spoon or a rubber spatula to mix it until combined.

buttermilk in batter.

Fold in the flour mixture, alternating with the buttermilk until nearly all is combined.

strawberries and white chocolate chips.

Add in the chopped strawberries and white chocolate chips.

batter.

Gently fold it together until combined.

Divide the muffin batter evenly over the muffin tin. An ice cream scoop is easy to use for this job to ensure an even amount is in the muffin cups.

Generously sprinkle the streusel on top of each muffin. You can pile it on; it will sink into the batter once in the oven.

streusel topped muffin batter.

Baking

Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven temperature down to 350°F/180°C and continue baking for another 15 minutes or until the tops of the muffins are golden brown, and the muffin tops spring back when lightly pressed in the center.

Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.

baked muffins.

Storing

Leftover muffins can be stored at room temperature, covered for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely, and place each muffin in a freezer-safe container or bag.

stacked strawberry muffins.

Buttermilk substitute

Buttermilk is an excellent addition to baked goods and especially so in muffins. It’s an acidic product that helps to halt gluten development in wheat flour, resulting in a lovely and tender crumb.

You can buy buttermilk from the store, make your own buttermilk from scratch, or use a buttermilk substitute.

A buttermilk substitute won’t give the same tang and taste as real buttermilk, but it will still help to create tender muffins.

Mix whole milk along with an acid such as lemon juice or vinegar. (White vinegar or apple cider vinegar works well.) There is a buttermilk substitute recipe in the notes on the printable recipe card at the bottom of the post.

streusel topped strawberry muffins.

More muffin and cake recipes

stacked strawberry muffins.

Strawberry White Chocolate Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

They are fluffy and moist, filled with strawberry pieces and chocolate chips. On top of the muffins is a buttery, crispy streusel crumb.

Ingredients

Streusel

  • 45g (3 Tablespoons) unsalted butter, melted
  • 63g (½ cup) all-purpose flour
  • 65g (⅓ cup) granulated sugar
  • Pinch of salt

Muffins

  • 250g (2 cups*) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 200g (1 cup) granulated sugar
  • 113g (½ cup) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla paste or extract
  • 180g (¾ cup) buttermilk, room temperature**
  • 160g (1 heaped cup) strawberries (fresh or frozen)
  • 130g (3/4 cup) white chocolate chips

Instructions

  1. Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.

Streusel

  1. Mix melted butter, granulated sugar, and all-purpose flour in a small bowl. You can use a fork to combine it into a coarse crumb, then set it aside.

Muffins

  1. Mix the all-purpose flour, baking powder, and salt separately in a small bowl. Set aside. Chop the strawberries into small chunks and set aside.
  2. Add melted butter, granulated sugar, eggs, and vanilla to a large bowl. Mix with a wooden spoon, or a rubber spatula until combined.
  3. Fold in the flour mixture, alternating with the buttermilk until nearly all is combined.
  4. Add the chopped strawberries and white chocolate chips and fold until combined.
  5. Divide the muffin batter evenly over the muffin tin.
  6. Generously sprinkle the streusel on top of each muffin. You can pile it on; it will sink into the batter once in the oven.
  7. Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
  8. Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.

Notes

*The cup sizes are US size which is smaller than metric. For best results, use scales. 

**The buttermilk can be substituted with 168g of regular milk (¾ cup minus ¾ Tbsp) plus 12g (¾ Tbsp) white vinegar or lemon juice. Mix these two ingredients before beginning the recipe to let it sit and curdle for 5-10 minutes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 253mgCarbohydrates: 49gFiber: 1gSugar: 29gProtein: 5g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

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