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–+ servings
Iram Mansoor

Strawberry Muffins with White Chocolate Chips

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These Strawberry Muffins are the perfect balance of sweet, tart, and creamy. The burst of fresh strawberries combined with the creamy richness of white chocolate creates a delightful treat that is sure to impress at any brunch or breakfast table. The addition of Greek yogurt (or sour cream) adds moisture and a slight tang, while the milk and vinegar mixture acts as buttermilk to help create a light and fluffy texture. Whether enjoyed with a cup of coffee, as an afternoon snack, or as part of a special occasion spread, these muffins are irresistibly soft with just the right amount of sweetness.
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Servings: 12 MUFFINS
Ingredients Method Video Notes

Ingredients
 
 

For the Muffins:
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 tbsp vanilla bean paste or vanilla extract
  • 21/2 cups all-purpose flour
  • 2 large eggs, room temperature
  • 1 cup white chocolate chips, plus extra for sprinkling
  • 1 cup whole milk, room temperature
  • 1 tbsp vinegar
  • 1/4 cup Greek yogurt or sour cream, room temperature
  • 2 tbsp neutral oil
  • 1 cup fresh strawberries, diced

Method
 

  1. Preheat the oven to 425°F (220°C). Line or grease a 12-cup muffin tin.
  2. In a small bowl, combine the milk and vinegar. Let it sit for 10 minutes to curdle.
  3. In a large mixing bowl, whisk together the melted butter and sugar until well combined.
  4. Add the eggs and whisk for 2-3 minutes, until the mixture turns pale in color.
  5. Stir in the milk mixture, vanilla, Greek yogurt (or sour cream), and oil. Mix until fully incorporated.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and white chocolate chips.
  7. Gently fold the wet ingredients into the dry mixture until just combined. Avoid overmixing.
  8. Fold in the diced strawberries. Let the batter rest at room temperature for 45 minutes (do not mix again).
  9. Divide the batter evenly among the muffin cups. Sprinkle with additional white chocolate chips and strawberries on top if desired.
  10. Bake for 5 minutes, then reduce the oven temperature to 375°F(190°C) without opening the oven door. Continue baking for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  11. Allow the muffins to cool in the tin for 5 minutes beforetransferring them to a wire rack to cool completely.

Video

Notes

Resting the Batter: Allowing the muffin batter to sit at room temperature for 45 minutes before baking helps improve the texture. It allows the flour to fully hydrate and ensures that the muffins rise beautifully without being too dense.
Fresh Strawberries: Fresh, ripe strawberries work best in this recipe, as they add natural sweetness and juiciness. If using frozen strawberries, ensure they are thawed and drained well to prevent the batter from becoming too wet.
White Chocolate Chips: Feel free to adjust the amount of white chocolate chips according to your preference. If you prefer less sweetness, you can reduce the amount or use semi-sweet chocolate chips instead.
Storage: These muffins will keep for up to 3 days in an airtight container at room temperature, or up to a week in the fridge. You can also freeze them for up to 2 months. Simply thaw and reheat before serving.

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