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These Strawberry White Chocolate Chip Muffins are light and fluffy made with fresh strawberries and plenty of white chocolate chips!
Muffins are pretty much the perfect food in my opinion. You can say you are having them for breakfast and people think that is totally acceptable. But really you are getting cake for breakfast. What could be better?! These strawberry white chocolate chips muffins are soft, tender, fluffy, and delicious. They are loaded with fresh strawberries and plenty of white chocolate chips for a sweet and tart flavor combination.
Table of Contents
Why You’ll Love These Strawberry White Chocolate Muffins
- Easy – no mixer or special equipment or ingredients. Just simple, easy, and they are done!
- Fresh – fresh strawberries really make these muffins shine.
- Make Ahead – one of the best things about muffins is you can always make them ahead. They freeze so well, you can make however many batches you want and then freeze. Takes less than a minute to thaw in the microwave, and you have a warm muffin.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Oil – any neutral flavored oil (Vegetable oil, Canola oil, Avocado oil)
- Greek Yogurt
- Vanilla Extract
- Egg
- Strawberries – fresh or frozen work, see below for tips
- White Chocolate Chips
How To Make Strawberry White Chocolate Muffins
- Mix Dry Ingredients – in a mixing bowl mix together the flour, sugar, brown sugar, and baking powder. Add about 2 Tablespoons of the flour mixture to the chopped strawberries and toss them together to coat.
- Mix Wet Ingredients – in a separate bowl whisk together the oil, yogurt, vanilla extract and egg until well combined and the egg is fully incorporated.
- Combine – add the flour mixture to the yogurt mixture and mix until it just comes together. Add in the strawberries tossed in flour as the white chocolate chips. Fold together until evenly distributed.
- Bake – Divide the batter into 12 muffin cups, top with white chocolate chips if desired, and bake for about 18 minutes, until they are cooked through. Remove from the oven and let them cool for a few minutes before removing from the pan.
Fresh Or Frozen Strawberries
You really can use either. Fresh strawberries are my preferred choice, but you can use frozen. If you use frozen, let them thaw and then drain away any liquid. Chop as the recipe directs and then you will toss with the flour mixture.
No matter what strawberries you use, you will want to toss them with the flour mixture. This helps them not sink to the bottom and ensure they are evenly distributed throughout the muffin.
How To Freeze Strawberry White Chocolate Muffins
Muffins of almost any kind freeze really well. You just need to let them cool completely, and then place in an air tight container or freezer storage bag and put in the freezer. They will last for 2-3 months.
To thaw muffins you can remove and microwave for about 30 seconds per muffin or let them sit on the counter for a couple of hours until they have thawed.
Muffin Baking Tips
- Get creative with muffins – this is a great base that you can swap out ingredients and make your own. If you don’t like white chocolate chips, use semi-sweet or dark chocolate. If you want to add nuts instead, go for it.
- When making muffins be very careful not to over mix the batter. You want to stop mixing once the flour is just incorporated into the batter or your muffins will be tough and not nearly as tender.
- Muffins are great to freeze, we always have them in the freezer for quick breakfasts or treats in lunch boxes.
- To fill muffin tins, use an ice cream scoop. This way they will be even and you won’t have dribbles of batter all over your muffin tray.
- This muffin batter will be very thick, that is ok! The strawberries have a lot of liquid in them, that will come out during baking. So your muffins will be perfectly light and fluffy.
More Must Make Muffin Recipes
- Banana Nut Muffins
- Chocolate Blender Muffins
- Skinny Banana Muffins
- Cranberry Orange Muffins
- Monkey Bread Muffins
- Apple Cinnamon Muffins
Strawberry White Chocolate Chip Muffins
Ingredients
- 1 cup fresh strawberries, diced
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/4 cup oil, canola, vegetable, avocado
- 1/3 cup Greek yogurt, plain
- 1 teaspoon vanilla extract
- 1 whole large egg
- 3/4 cup white chocolate chips, divided
Instructions
- Preheat oven to 400º F. Prepare a 12 cup muffin tin with non stick spray or arrange with paper liners.
- In a large bowl mix together flour, sugar, brown sugar, and baking powder. Set aside.
- In a small bowl whisk together oil, yogurt, vanilla, and egg.
- Take about 2 Tablespoons of the flour mixture and toss with the strawberries.
- Gently mix together the wet and dry ingredients until it just barely comes together, the mixture will be thick.
- Add the coated strawberries and 1/2 cup white chocolate chips and fold together until evenly combined.
- Fill muffin cups evenly with batter, and top with the remaining white chocolate chips.
- Bake for 16-18 minutes, until a tester comes out clean.
- Remove from the oven and allow the muffins to cool for a couple minutes in the pan before removing to a wire rack to cool completely
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Strawberry and white chocolate – oooh! yum yum!
Oh yum, strawberries and white chocolate chips are two of my favorites. And I get to eat them both for breakfast?? Yes, please!
I love to use whole wheat flour in my baking and flax at least it makes me feel like I’m eating somewhat healthier with my sweets! Yummy looking muffins 🙂
I love using Greek yogurt instead of sour cream to make these muffins so moist without a ton of saturated fat.
The Strawberry White Chocolate Chip Muffins were absolutely delightful! The combination of fresh strawberries and sweet white chocolate chips was heavenly. They were so moist and fluffy, and my family devoured them in no time.