Description
These Strawberry White Chocolate Muffins are a delightful combination of sweet, juicy strawberries and creamy white chocolate chips baked into fluffy, tender muffins topped with a crunchy buttery streusel. Perfect for breakfast, brunch, or a sweet snack, these muffins feature a perfectly balanced sweetness with a moist crumb and a crisp topping, sure to satisfy any sweet tooth.
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
- 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.
- Make the streusel: In a small bowl, mix together the melted unsalted butter, all-purpose flour, granulated sugar, and a pinch of salt until crumbly. Set aside to top the muffins later.
- Mix dry ingredients: In another small bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together and set aside for later incorporation into the batter.
- Prepare strawberries: Chop the strawberries into small chunks. If using frozen strawberries, no need to thaw; just chop and proceed.
- Whisk wet ingredients: In a large bowl, whisk together the melted and slightly cooled butter, granulated sugar, eggs, and vanilla paste or extract until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients, alternating with the buttermilk. Mix gently until just combined to avoid overmixing, which can lead to dense muffins.
- Add strawberries and white chocolate: Gently fold in the chopped strawberries and white chocolate chips, ensuring they are evenly distributed without crushing the strawberries.
- Fill muffin cups and add streusel: Divide the muffin batter evenly among the lined muffin cups. Generously sprinkle the streusel topping over each muffin to create a crunchy, sweet crust.
- Bake the muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes to help the muffins rise, then reduce the temperature to 350°F (180°C) and continue baking for 15–18 minutes until a toothpick inserted in the center comes out clean and the muffins are golden brown.
- Cool muffins: Let the muffins cool in the pan for about 10 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents sogginess and keeps the muffins fresh.
Notes
- Use fresh strawberries for optimal flavor; frozen works when thawed and drained.
- Avoid overmixing the batter to ensure a tender, fluffy texture.
- Toss strawberries with a little flour before folding into the batter to prevent them from sinking to the bottom during baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry muffins, white chocolate muffins, streusel topping, breakfast muffins, American dessert
