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Strawberry White Chocolate Muffins with Streusel Topping Recipe

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★★★★★

4.9 from 90 reviews

Deliciously moist strawberry white chocolate muffins topped with a buttery streusel crunch, combining juicy fresh strawberries and creamy white chocolate in a fluffy, 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 to ensure easy removal of the muffins after baking.
  2. Make the Streusel: In a small bowl, mix together the melted butter, all-purpose flour, granulated sugar, and pinch of salt. Set this streusel mixture aside to use as a crunchy topping later.
  3. Mix Dry Ingredients: In another small bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will be folded into the wet ingredients to form the muffin batter.
  4. Chop Strawberries: Chop fresh or frozen strawberries into small chunks for better distribution throughout the muffins.
  5. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla paste or extract until smooth and well combined.
  6. Fold Dry Ingredients Alternately with Buttermilk: Gradually fold the flour mixture into the wet ingredients alternately with buttermilk, mixing gently until just combined to avoid overmixing which can toughen the muffins.
  7. Incorporate Strawberries and White Chocolate Chips: Gently fold in the chopped strawberries and white chocolate chips to the batter, ensuring they are evenly distributed without crushing the berries.
  8. Fill Muffin Cups and Add Streusel: Divide the batter evenly among the lined muffin cups. Sprinkle the prepared streusel topping evenly over each muffin to create a crunchy, buttery crust.
  9. Bake Muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes to give the muffins a burst of heat, then reduce the temperature to 350°F (180°C) and continue baking for 15–18 minutes until a toothpick inserted into the center comes out clean.
  10. Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and maintains their texture.

Notes

  • Use fresh strawberries for optimal flavor; frozen strawberries can be used but should be thawed and drained to avoid excess moisture.
  • Avoid overmixing the batter to ensure a tender, fluffy texture in the muffins.
  • Toss the strawberries with a little flour before folding them into the batter to prevent them from sinking to the bottom during baking.

Keywords: strawberry white chocolate muffins, fresh strawberries, spring brunch

Find it online: https://dylangranv.com/strawberry-white-chocolate-muffins-with-streusel-topping-recipe/