Introduction

These strawberry white chocolate muffins are deliciously moist and bursting with juicy fresh strawberries and creamy white chocolate. Topped with a buttery streusel crunch, they make a perfect bakery-style treat for breakfast or dessert.

Strawberry White Chocolate Muffins with Buttery Streusel Crunch Recipe - Recipe Image

Ingredients

For the streusel:

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

For the 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 (no need to thaw)
130g (¾ cup) white chocolate chips

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
Step 2: Mix the streusel ingredients (butter, flour, sugar, pinch of salt) in a bowl and set aside.
Step 3: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: Chop the strawberries into small chunks. To prevent them from sinking, toss the strawberries lightly with a little flour from the dry mix.
Step 5: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth and combined.
Step 6: Fold the dry ingredients into the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined—avoid overmixing to keep the muffins tender.
Step 7: Gently fold in the floured strawberries and white chocolate chips.
Step 8: Divide the batter evenly among the muffin cups, then sprinkle the prepared streusel topping over each muffin.
Step 9: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 15–18 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh strawberries for the best flavor; if using frozen, make sure to thaw and drain them well.
Tossing the strawberries with flour helps prevent them from sinking to the bottom during baking.
Avoid overmixing your batter to ensure a light, fluffy texture.
Try substituting white chocolate chips with milk or dark chocolate chips for a different flavor.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F (180°C) for about 5 minutes for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in these muffins?

Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid to prevent soggy muffins.

How do I prevent the strawberries from sinking to the bottom?

Toss the chopped strawberries with a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

Strawberry White Chocolate Muffins with Buttery Streusel Crunch Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

Deliciously moist strawberry white chocolate muffins topped with a buttery streusel crunch, combining juicy fresh strawberries with creamy white chocolate in a fluffy, comforting bakery-style treat perfect for spring brunch or dessert.

Author: Cleo
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the streusel:

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

For the 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, no need to thaw)
130g (¾ cup) white chocolate chips

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners for easy removal and cleanup.
Make Streusel: In a small bowl, mix the melted butter, all-purpose flour, granulated sugar, and a pinch of salt until crumbly. Set this streusel mixture aside to top the muffins later.
Combine Dry Ingredients: In another small bowl, whisk together the flour, baking powder, and salt thoroughly, then set this dry mix aside.
Prepare Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla paste or extract until smooth and well combined.
Mix Batter: Fold the dry ingredients into the wet ingredients alternately with the buttermilk. Stir gently until just combined to avoid overmixing and ensure a tender texture.
Add Strawberries and White Chocolate: Carefully fold in the chopped strawberries and white chocolate chips to the batter, distributing them evenly without breaking up the fruit too much.
Fill Muffin Cups and Add Streusel: Divide the batter evenly into the prepared muffin cups, filling them about ¾ full. Generously top each muffin with the prepared streusel mixture for a crunchy topping.
Bake Muffins: Place the muffin pan in the oven, bake at 425°F (220°C) for 5 minutes to get a good rise, then reduce the temperature to 350°F (180°C) and bake for an additional 15–18 minutes until golden and a toothpick inserted comes out clean.
Cool Muffins: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps retain moisture and texture.

Notes

Use fresh strawberries for optimal flavor; frozen works when thawed and drained.
Avoid overmixing the batter to ensure a tender, fluffy texture.
Toss strawberries with a little flour before folding in to prevent sinking to the bottom of the muffins.

Keywords: strawberry white chocolate muffins, fresh strawberries, spring brunch