These strawberry white chocolate muffins are the perfect combination of sweet, juicy strawberries and creamy white chocolate, all wrapped in a tender muffin with a buttery crumble topping. Whether you’re making them for breakfast, brunch, or a snack, these muffins are sure to impress with their moist texture and delightful flavor. The added crumble topping gives each bite a touch of sweetness and crunch, making them feel even more special. Each muffin is studded with fresh strawberries and melted white chocolate chips, offering the perfect balance between rich and fruity.
Why You’ll Love This Recipe
You’ll love these muffins because they’re bursting with the flavor of fresh strawberries and creamy white chocolate. The rich, buttery batter pairs beautifully with the juicy berries, and the white chocolate chips melt into each muffin, adding a smooth sweetness. The crumble topping provides an irresistible crispy texture, making these muffins feel like a bakery-quality treat. This recipe is simple, yet the results are impressive, making it perfect for beginner bakers or anyone who loves homemade muffins. Plus, they’re versatile enough to be enjoyed at any time of day—whether for breakfast, dessert, or a mid-day snack.
The Perfect Occasion
These strawberry white chocolate muffins are perfect for any occasion, whether it’s a casual weekend breakfast, a brunch with friends, or even a quick dessert for a special meal. They make a wonderful addition to a brunch spread or can be packed for a picnic or work snack. Their fruity, sweet flavor also makes them a great treat for spring and summer, when fresh strawberries are in season. However, they’re so delicious that you’ll find yourself making them year-round! Serve them warm for a comforting treat, or let them cool to room temperature for an easy grab-and-go snack.
Decoration Tips
To make these muffins even more appealing, you can add a few decorative touches. Before baking, sprinkle some additional white chocolate chips and crumble topping over the muffins for a bakery-style finish. Once they’re out of the oven, you can dust the tops with powdered sugar for a classic look, or drizzle a bit of melted white chocolate for an extra touch of sweetness. For a pop of color, add a fresh strawberry slice on top of each muffin before baking, or serve them with fresh berries on the side. These little touches will make the muffins look as good as they taste!
Ingredients for the Muffins:
- 2 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 8 tablespoons unsalted butter (1 stick), melted
- 1/3 cup melted white chocolate
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 3/4 cup white chocolate chips
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons brown sugar
- 4 tablespoons butter (melted or cold)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (200°C). Line a muffin tin with paper liners or grease the tin with non-stick spray.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix the Wet Ingredients: In a separate bowl, whisk the milk, melted butter, melted white chocolate, eggs, and vanilla extract until thoroughly combined.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the Strawberries and White Chocolate Chips: Gently fold in the chopped strawberries and white chocolate chips until evenly distributed throughout the batter.
- Make the Crumble Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and butter. Mix with a fork until the mixture resembles coarse crumbs.
- Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumble topping over each muffin for an added layer of sweetness.
- Bake the Muffins: Bake in the preheated oven for 12-15 minutes at 425°F, then reduce the oven temperature to 350°F (190°C) and bake for another 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins: Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious strawberry white chocolate muffins warm or at room temperature!
Enjoy!
