Strawberry White Chocolate Muffins

This is an easy one-bowl recipe for strawberry white chocolate muffins that are tender and moist, with just the right amount of sweetness. A hint of lemon zest provides a bright, floral note that complements the sweetness of the strawberries and white chocolate.

Strawberry and white chocolate make such a great pairing: strawberry is sweet, floral, and a bit tart, and white chocolate is creamy and sweet, with a hint of buttery, milky flavor. These two flavors come together beautifully in this easy, one-bowl muffin recipe that is tender, moist, and absolutely irresistible!

In addition to the strawberry and white chocolate, this muffin recipe also features lemon zest, which adds that "special something" to complement and balance the sweeter flavors of the white chocolate and strawberries.

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• Recipe ingredients
• Step by step photos
• Tips and tricks
• Substitutions and additions
• Storage
• Recipe FAQs
• Related recipes
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Recipe ingredients

Here are the ingredients you will need for the white chocolate and strawberry muffins:

Ingredient notes

• Oil: you just need any neutral cooking oil, such as canola oil, avocado oil, or vegetable oil.
• Strawberries: fresh strawberries are great in this muffin recipe, but you can use frozen strawberries with a few tweaks. I discuss how to use frozen strawberries in the the substitutions and additions section below!
• Milk: skim, 2% or whole milk will do, depending on how rich you would like your muffins (the more milkfat, the richer they will taste).
• Coarse sugar: this is an optional ingredient that will provide a nice crunch for the muffin tops. You can use any type of coarse sugar, such as turbinado or demerara sugar, sanding sugar, or pearl sugar.

Step by step photos

Here's how to make this easy recipe for strawberry white chocolate muffins, step by step. For a brief slideshow of these steps, check out my white chocolate and strawberry muffins web story!

1. The first step is to line a 12-cup muffin tin with paper liners. Or, generously grease the muffin tin with nonstick spray. Also, let's pre-heat the oven to 400 degrees F (200 degrees C).

2. Next, we will prep the strawberries and lemon zest. After rinsing and patting the strawberries dry, chop them into small pieces (about ½ inch/1.3 cm in size). And, zest the lemon (again, rinse and dry the lemon first!). Set both aside for now.

3. Now we will start to assemble the muffin batter. We will first add the dry ingredients to a large bowl. After whisking them together, use a wooden spoon to make a well in the center of the dry ingredients.

4. Next, crack the eggs into the center of the well. Use the whisk to break up the yolks and beat the eggs up a bit within the well.

5. Pour the milk and oil into the well. Whisk together the dry and wet ingredients, just until all the flour is moistened.

6. Now add in the chopped strawberries and lemon zest you prepped earlier. And, add in ½ cup white chocolate chips. Gently stir the muffin batter again, just until all the strawberries and white chocolate chips are evenly distributed into the batter.

7. We are now ready to fill our muffin tin! I like using a ¼ cup measuring cup to scoop the batter. After all the batter is distributed, sprinkle more white chocolate chips overtop the muffin batter.

To make the muffin tops look a little fancier, and to give them a nice crunchy texture, you can also sprinkle on some coarse sugar. Here I used Wilton White Sparkling Sugar (affiliate link).

8. Bake the strawberry white chocolate muffins in the preheated oven for 22 - 26 minutes, or until the tops are firm and a toothpick inserted in the center of a muffin comes out with no wet batter (some moist crumbs are ok though!).

Let the muffins cool in the tin for about 10 minutes, then move them to a wire rack to finish cooling.

Tips and tricks

• Be sure to chop the strawberries to around ½ inch (1.3 cm) in size. You don't have to be super exact, but I found this size was the "sweet spot" that allowed the strawberry chunks to incorporate well throughout the muffins while still maintaining their texture.

• And, for best results, I recommend measuring the flour by weight. The scale I use is the Escali Primo Digital Food Scale (affiliate link). This is the most accurate way to measure ingredients and will provide consistent results every time!

• If you don't have a kitchen scale, spoon the flour into the measuring cup, sweeping off the excess with a knife. If you scoop the measuring cup down into the flour instead, the flour will compact and you may get too much flour, resulting in drier muffins.

Substitutions and additions

There are many ways you can customize this strawberry and white chocolate muffin recipe. Here are a few substitutions and additions you can try:

Substituting frozen strawberries

• To substitute unsweetened frozen strawberries for this recipe, you will need to let them sit for about 5 minutes before they can be more easily chopped. But, don't let them thaw any longer than that or they will stain the batter red!

• You will need 1 ¾ cups frozen chopped strawberries (rather than 1 ½ cups fresh). This is because the frozen berries are more firm and don't slump down as much in the measuring cup as fresh. Or, use the weight measurement (225 g).

• You will also need to add about 3 - 4 minutes to the bake time.

Other substitution and addition ideas

• If you don't have a lemon available to make zest, you can try orange zest instead. Or, use 1 teaspoon lemon or orange extract.

• You can also make this muffin recipe with other berries instead of strawberries, such as blueberries, raspberries, or blackberries (or a combination!).

• Prefer the flavor of butter in baked goods? Feel free to substitute half the oil with melted and cooled butter. But, make sure the eggs and milk are at room temperature if doing so. Otherwise, the milk will clump up when it's added to the cold ingredients.

• If you don't have coarse sugar for the muffin tops, feel free to leave it off entirely, or, you can also sprinkle regular granulated sugar on top!

Storage

• These strawberry white chocolate muffins store well at room temperature for 1 - 2 days. To store them, first allow them to cool fully, then place them in an airtight container or food storage bag that has been lined with paper towels (to absorb excess moisture).

• After about a day, the tops of the muffins can lose some of their crunch. To bring back some of that delicious crunchiness, you can re-heat the muffins in a toaster oven for 1 - 2 minutes.

• For longer term storage, you can freeze the muffins in an airtight container or freezer bag for up to 3 months. Here is a great resource on how to freeze muffins.

Recipe FAQs

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