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Strawberry White Chocolate Muffins Recipe

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★★★★★

4.8 from 139 reviews

Delightfully tender and flavorful Strawberry White Chocolate Muffins featuring a buttery streusel topping. These moist muffins combine fresh or frozen strawberries with sweet white chocolate chips, offering a perfect balance of fruity freshness and creamy sweetness. A two-step baking process creates a golden, crunchy streusel exterior while keeping the interior soft and tender.

Ingredients

Scale

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

  1. Preheat and prepare muffin pan: Preheat the oven to 425°F (220°C). Line a muffin pan with paper liners to prevent sticking and for easy clean-up.
  2. Make the streusel: In a small bowl, combine the melted butter, granulated sugar, flour, and a pinch of salt. Use a fork to mix until it forms a coarse crumbly texture. Set aside while preparing the muffin batter.
  3. Mix dry ingredients for muffins: In another small bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Chop strawberries: Chop the strawberries into small chunks to ensure even distribution in the muffins. Set aside.
  5. Combine wet ingredients: In a large bowl, stir melted butter, granulated sugar, eggs, and vanilla paste or extract with a wooden spoon or rubber spatula until well combined.
  6. Incorporate dry and wet ingredients: Gradually fold in the flour mixture alternately with the buttermilk, mixing gently until almost all the flour is incorporated. Avoid overmixing to keep muffins tender.
  7. Add strawberries and white chocolate chips: Fold the chopped strawberries and white chocolate chips carefully into the batter until evenly distributed.
  8. Fill muffin tins: Spoon the batter evenly into the prepared muffin pan, filling each cup appropriately to allow for rising.
  9. Top with streusel: Generously sprinkle the streusel topping over each muffin. Do not worry if it looks like a large amount; it will melt and sink slightly during baking.
  10. Bake the muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes to set the streusel topping. Then reduce the oven temperature to 350°F (180°C) and continue baking for 15 to 18 minutes until the muffins are golden brown on top and spring back when lightly pressed.
  11. Cool: Remove muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer muffins to a wire rack to cool completely to room temperature before serving.

Notes

  • The cup measurements used here are US sizes, which are smaller than metric cups. For best accuracy, weighing ingredients on a scale is recommended.
  • If buttermilk is unavailable, substitute by mixing 168g (¾ cup minus ¾ tablespoon) of regular milk with 12g (¾ tablespoon) of white vinegar or lemon juice. Let the mixture sit for 5-10 minutes to curdle before using.
  • If using frozen strawberries, it’s best to use them directly without thawing to avoid adding excess moisture to the batter, which can make muffins soggy.
  • Ensure the butter and buttermilk are at room temperature to help the batter mix evenly and rise properly.
  • Do not overmix the batter to maintain a tender crumb.

Keywords: Strawberry muffins, white chocolate muffins, streusel topping, breakfast muffins, fruit muffins, homemade muffins

Find it online: https://cookwithlea.com/strawberry-white-chocolate-muffins-recipe/