Introduction

These strawberry white chocolate muffins are a delicious blend of sweet and fruity flavors, perfect for breakfast or an afternoon treat. Topped with a buttery streusel, they offer a delightful crumbly texture that complements the soft, moist crumb inside. Fresh or frozen strawberries add natural sweetness while white chocolate chips melt into gooey pockets of indulgence.

The image shows three strawberry muffins placed on crumpled light brown paper over a white marbled surface. Each muffin is golden-brown with visible chunks of red strawberry and white chocolate chips baked into the top and sides. The muffin liners are a pale, muted green color. In the foreground, a fresh red strawberry with its green leafy top is placed on the paper near the muffins, adding a pop of color. The overall look is warm and natural, with soft lighting highlighting the texture of the muffins and strawberries. Photo taken with an iphone --ar 4:5 --v 7

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 (¾ cup) white chocolate chips

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a muffin pan with paper liners.
Step 2: To make the streusel, combine melted butter, granulated sugar, and flour in a small bowl. Use a fork to mix until you get coarse crumbs. Set aside.
Step 3: In another small bowl, whisk together the flour, baking powder, and salt for the muffins. Set aside.
Step 4: Chop the strawberries into small chunks and set aside.
Step 5: In a large bowl, mix melted butter, sugar, eggs, and vanilla paste or extract using a wooden spoon or rubber spatula until combined.
Step 6: Fold in the flour mixture alternately with the buttermilk, mixing gently until almost combined.
Step 7: Gently fold in the chopped strawberries and white chocolate chips until evenly distributed.
Step 8: Divide the batter evenly among the muffin cups.
Step 9: Generously sprinkle the streusel over each muffin—feel free to pile it on as it will sink into the batter while baking.
Step 10: Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (180°C) and bake for another 15-18 minutes, until golden brown and a light press in the center springs back.
Step 11: Remove muffins from the oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely to room temperature.

Tips & Variations

For best accuracy, use a kitchen scale to measure flour as cup sizes can vary.
If you don’t have buttermilk, substitute with 168g regular milk mixed with 12g white vinegar or lemon juice; let it sit for 5-10 minutes to curdle before using.
If using frozen strawberries, there’s no need to thaw them beforehand; just chop if needed and fold them in directly.
Try swapping white chocolate chips for dark or milk chocolate for a different flavor profile.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins individually wrapped for up to 1 month. To reheat, warm muffins in a microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-7 minutes until warmed through.

How to Serve

The image shows three muffins on crinkled parchment paper with a white marbled background. Each muffin has a golden brown top with visible red strawberry pieces and white chips, and the tops have a slightly cracked texture. The muffin wrappers are green, adding a touch of color contrast. In the foreground, a whole fresh strawberry with green leaves is placed next to the muffins, enhancing the fresh look of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries straight from the freezer without thawing. Just chop them if they are in large pieces and fold them into the batter gently to avoid too much color bleeding.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by mixing regular milk with white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles before adding it to your batter.