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Strawberry White Chocolate Muffins with Buttery Streusel Crunch Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Combine Dry Ingredients: In another small bowl, whisk together the flour, baking powder, and salt thoroughly, then set this dry mix aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cookedbycleo.com/strawberry-white-chocolate-muffins-with-buttery-streusel-crunch-recipe/