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Strawberry & White Chocolate Muffins

These Strawberry & White Chocolate Muffins are an irresistible treat that are perfect for when you want a sweet muffin that’s not too heavy.

These have a delicious homemade strawberry jam filling, and a sweet and crunchy crumble topping. Strawberry muffins are a bit unique on their own so these are sure to turn heads when you serve them. Plus, the addition of white chocolate makes them rich and sweet.

These yummy muffins are one of many muffin and cupcake recipes I come back to again and again. These Chocolate Raspberry Muffins are DELICIOUS. You can’t go wrong with a classic Chocolate Chip Muffin, either. And, for a blend of cupcake/muffin, these Vegan Carrot Cake Cupcakes just might become your new favorite.

Why You’ll Love Strawberry & White Chocolate Muffins 

Strawberries and white chocolate are a great combination. The strawberries provide a perfect tartness that compliments the sweet chocolate, so every bite tastes wonderful.

Fruit in muffins always makes me feel like I can eat them any time of day, so I grab one of these for breakfast, a morning or afternoon snack, or even dessert in the evening.

What do I Serve with Strawberry and White Chocolate Muffins?

Of course, a muffin always goes well with a cup of coffee. But these are so tasty, you can even serve them for dessert!

Ice cream, whipped cream, extra strawberries, or mixed berries like blueberries and raspberries will make a nice touch on the side of these muffins. Of course, a spread of butter never hurt anyone, either.

Helpful Equipment To Make Strawberry and White Chocolate Muffins 

These tools will help make this recipe even easier!

• Measuring cups and spoons
• Mixing bowl
• Stand mixer or hand mixer
• Cutting board and knife
• Cupcake/muffin tray

Strawberry & White Chocolate Muffin Ingredients

Muffins

• 118ml milk
• 2 eggs
• 1 1/2 teaspoons of vanilla extract
• 113 grams of salted butter melted
• 200 grams of granulated sugar
• 250 grams of all-purpose flour
• 2 teaspoons of baking powder
• 1/8 teaspoon of baking soda
• 170 grams of fresh strawberry dice
• 85 grams of white chocolate (chips or chunks)

Strawberry jam topping

• 25 grams of granulated sugar
• 170 grams of fresh strawberry
• 1 tablespoon of lemon juice
• 1 tablespoon of water

Crumble topping

• 72 grams of all-purpose flour
• 50 grams of sated butter melted
• 30 grams of brown sugar
• 50 grams of granulated sugar

How To Make Strawberry & Chocolate Muffins

Here’s how to make Strawberry Muffins.

Make your muffin batter:

First, begin by preheating your oven to 425°F (200°C). Prepare a muffin tin by placing paper liners in each cup. You can also lightly coat the cups with cooking spray.

In a large mixing bowl, use a hand mixer to blend together the milk, eggs, vanilla, and melted butter. 

Once combined, add the sugar, baking powder, baking soda, and flour and mix until it forms a soft batter. Add in the strawberries and white chocolate and mix just until combined.

Finally, spoon the batter into your muffin tray. Set the tray aside for now.

Make the strawberry jam topping:

In a small mixing bowl, add the granulated sugar, fresh strawberries, lemon juice, and water. Use a hand mixer to blend until it becomes a jam-like consistency.

Using a teaspoon, spoon a small amount of strawberry jam into the middle of the uncooked muffins. Using a toothpick or chopstick, lightly mix the jam into the top layer of the muffin mixture. Set aside for now.

Make the crumble topping:

Make the crumble topping by measuring the flour, melted butter, brown sugar, and granulated sugar into a bowl. Mix together with a fork. Sprinkle a decent amount on top of your muffins.

Bake:

Finally, bake at 425°F (200°C) for 13 minutes, then reduce the oven temperature to 360°F (180°C), and bake for 14 minutes or until a toothpick inserted in the center come out clean.

Prep Time

It takes 20 total minutes to prep these muffins.

Ingredient Substitutions

Butter – You can use unsalted butter or margarine instead of salted butter.

Chocolate – If you prefer regular chocolate, you can use semi-sweet or dark chocolate chips instead of white chocolate.

Vanilla Extract – Use almond extract or lemon extract instead.

Sugar – Use brown sugar instead of granulated sugar for a richer flavor.

Flour – You can use whole wheat flour instead of all-purpose flour if you’d like.

Milk – Greek yogurt or buttermilk will work instead of milk for a tangier taste.

Strawberries – This recipe will work with blueberries, raspberries, or blackberries instead of strawberries for a different flavor.

Tips & Tricks and Recipe Notes

• Don’t overfill your muffin cups. ⅔ of the way full is plenty.
• When you blend in the strawberries, don’t overmix. Keep the hand mixer on low-medium, and when the strawberries are evenly dispersed through the batter, stop mixing.
• Use room-temperature eggs and milk to ensure that they mix evenly with the melted butter.
• Make sure the oven is fully-preheated before you put your muffins inside so that they rise evenly.
• If you’re short on time, you can use store bough strawberry jam and forego the crumble topping.

Can I Make These Muffins Gluten-free?

Yes! It’s easy to make them gluten-free. Just replace the all-purpose flour with a gluten-free blend. 

How to Store 

Store these in an airtight container for 3 days on the counter, or 5 days in the fridge. You can also place them in a freezer-safe Ziploc bag and freeze them for up to 3 months.

FAQs

Can I use frozen strawberries instead of fresh berries?

Yes, you can use frozen strawberries in this recipe. You need to fully thaw them, though, and make sure you drain any excess water. You can also dap them with a paper towel to dry them a bit. 

Can I reduce the amount of sugar in the recipe?

Yes, however, don’t reduce it by too much. If you remove too much sugar, your muffins will have a different texture and flavor.

How do I prevent the fruit from sinking to the bottom of the muffins?

It’s actually simple to stop your fruit from sinking to the bottom of your muffins. After you’ve diced your strawberries, add a tablespoon of flour to the bowl and stir to coat the berries. Once they have a light coating on them, add them to the mixture and they’ll remain suspended in the batter.

Conclusion

Strawberry and White Chocolate Muffins are a delicious and easy snack. This recipe let’s you make perfect strawberry and white chocolate muffins every time. So why not try this simple recipe and indulge in the sweet and tart flavors of fresh strawberries and white chocolate?

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