Introduction

These strawberry white chocolate muffins are wonderfully moist and bursting with juicy fresh strawberries paired with creamy white chocolate. Topped with a buttery streusel crunch, they offer a perfect balance of soft and crisp textures in every bite.

Strawberry White Chocolate Muffins with Streusel Topping 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: In a small bowl, mix together all streusel ingredients—melted butter, flour, sugar, and a pinch of salt—and set aside.
Step 3: In another small bowl, whisk together flour, baking powder, and salt. Set aside.
Step 4: Chop strawberries into small chunks. To prevent sinking, toss them gently in a little flour from the dry mix.
Step 5: In a large bowl, whisk melted butter, sugar, eggs, and vanilla until combined.
Step 6: Fold the dry ingredients alternately with buttermilk into the wet mixture, mixing gently until just combined.
Step 7: Carefully fold in the floured strawberries and white chocolate chips.
Step 8: Divide the batter evenly among the muffin cups and sprinkle the streusel topping over each.
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, until a toothpick inserted into the center comes out clean.
Step 10: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use fresh strawberries for the best flavor; if using frozen, no need to thaw but drain excess moisture to avoid sogginess.
Avoid overmixing the batter to keep muffins tender and fluffy.
Tossing strawberries with a bit of flour helps prevent them from sinking to the bottom during baking.
For extra texture, try adding chopped nuts such as pecans or walnuts to the streusel topping.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually for up to 1 month. To reheat, thaw at room temperature and warm briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the buttermilk?

Yes, you can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make ¾ cup. Let it sit for 5 minutes before using.

Can I use frozen strawberries?

Frozen strawberries can be used without thawing, but make sure to drain excess moisture and toss them with a little flour before folding into the batter to prevent soggy muffins.