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Strawberry White Chocolate Muffins

strawberry muffin cut in half with knife on the side.
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4.3 from 4 reviews

This is an easy one-bowl strawberry white chocolate muffin recipe. A hint of lemon zest provides a bright, floral note that complements the sweetness of the strawberries and white chocolate.

Ingredients

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  • 2 1/4 cups  (281 g) all-purpose flour (spooned and leveled, or use weight measurement)
  • 1/2 cup (100 g) granulated sugar
  • 2 1/2 teaspoons (11 g) baking powder
  • 1/2 (3 g) teaspoon salt
  • 2 large eggs
  • 1 cup (237 ml) milk
  • 1/2 cup (118 ml) neutral oil (vegetable oil, canola oil, etc.)
  • 1 1/2 cups (225 g) chopped strawberries* (about 1/2-inch (1.3 cm) pieces)
  • 3/4 cup (140 g) white chocolate chips, divided
  • zest of 1 lemon (2 g)
  • coarse sugar crystals (optional, for topping the muffins)

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners (preferred), or spray the muffin tin well with nonstick cooking spray. Set aside.
  2. To a large bowl, add the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together to combine. With a wooden spoon, make a well in the center of the dry ingredients.
  3. Crack the 2 eggs into the well. Use the whisk to break the yolks and lightly whisk the eggs in the well.
  4. Add the milk and oil to the well. Whisk the wet and dry ingredients together just until combined (some lumps are ok - do not overmix).
  5. Add the chopped strawberries, lemon zest, and 1/2 cup white chocolate chips to the muffin batter (reserve the remaining 1/4 cup white chocolate chips for later). With the wooden spoon, gently stir in the added ingredients until evenly combined (do not overmix).
  6. Fill each muffin tin with the batter. Top the muffins with the remaining 1/4 cup white chocolate chips. For crunchier muffin tops, sprinkle coarse sugar on each muffin (optional).
  7. Bake the muffins in the preheated oven for 22 - 26 minutes, or until the tops of the muffins are firm and a toothpick inserted in the center comes out clean. (A couple moist crumbs are ok, but no wet batter. And be sure you aren't looking at a melted chocolate chip!).
  8. Let the muffins cool in the tin for about 10 minutes, then remove the muffins to a wire rack to continue cooling.

Notes

*You can use either fresh or unsweetened frozen strawberries. When using frozen berries, you will need 1 3/4 cups chopped frozen berries, or use the weighted measurement (225 g). Let the frozen berries sit at room temperature for about 5 minutes, just long enough so they can be chopped (do not fully thaw). And, you will need to add an additional 3 - 4 minutes to the bake time.

The muffins will keep at room temperature for 1 - 2 days, in an airtight container lined with paper towels. (Wait until the muffins are fully cooled before storing them.) For longer storage, the muffins can be frozen for up to 3 months.

The nutrition information below was calculated using 2% milk and does not include the optional coarse sugar topping. This nutrition information is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/strawberry-white-chocolate-muffins/