Make these wonderful white chocolate and strawberry muffins with yogurt and sour cream. They are my favorite muffins this spring.
Craving something sweet, comforting, and fluffy without spending hours in the kitchen? These white chocolate and strawberry muffins are just what you need!
Made with simple ingredients, these tender muffins are quick to prepare and perfect for a cozy snack. The strawberries are very aromatic, and the white chocolate chips are sweet and comforting. So good!
My children love muffins, so I often make easy and quick muffin recipes like these Apple Doughnut Muffins, the Carrot Muffins with Blueberry Frosting, or my favorite Sour Cream Muffins.
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Recipe ingredients
Strawberries: Choose fresh, shiny, juicy, flavorful strawberries; the best ones are available during your local strawberry season. Try more strawberry cakes, such as Strawberry Rhubarb Pie or this Strawberry Rhubarb Bundt Cake.
White chocolate: I buy a block of white chocolate, but white chocolate chips work just as well.
Greek yogurt and sour cream make the muffins super soft, moist, and tender.
Cornstarch: Adding cornstarch to muffin batter helps make the muffins tender and soft by improving the texture and reducing gluten formation.
See the recipe card for full information on ingredients and quantities.
How to make white chocolate strawberry muffins?
Step #1: Chop strawberries and white chocolate. Separate the eggs and beat the egg whites. Mix all wet ingredients in a bowl.
Step #2: Add mixed dry ingredients, strawberries, and chocolate.
Step #3: Spoon the batter into the muffin tin, filling each well about ¾ full.
Step #4: Bake in the preheated oven until a toothpick inserted in the middle comes out clean.
Good to know!
Making muffins is simple - often, you just mix a few ingredients without needing a mixer. For this recipe, you'll need a mixer to whip the egg whites, but usually, a rubber spatula or wooden spoon is sufficient.
Don’t overmix; it’s fine if the batter is a bit lumpy. Overmixing can make muffins tough by developing too much gluten.
Storage
Store the strawberry white chocolate muffins in an airtight container at room temperature for up to 2 days, less if the weather is hot.
Refrigerate them in an airtight container for 3-4 days.
You can also freeze them for up to 3 months.
White Chocolate and Strawberry Muffins
Equipment
- 1 Muffin tin
- 12 Muffin liners
Ingredients
- 9 oz strawberries 250 g, Notes 1, 2
- 1 cup white chocolate chopped, 150 g, Notes 3,4
- 2 cups all-purpose flour 250 g
- ¼ cup cornstarch 35 g
- pinch of salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ cup granulated sugar 125 g
- 3 eggs large
- ⅓ cup + 2 Tbsp vegetable oil 100 ml, neutral-tasting like canola
- ½ cup sour cream 125 g
- ½ cup Greek-style yogurt 125 g
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 360°F/ 180°C. Line a muffin tin with muffin liners.
- Prepare ingredients: Chop the strawberries and the white chocolate (or use white chocolate chips). Set them aside.9 oz strawberries/ 250 g + 1 cup white chocolate/ 150 g
- Combine dry ingredients: flour, cornstarch, salt, baking powder, baking soda, and sugar in a bowl.2 cups all-purpose flour/ 250 g + ¼ cup cornstarch / 35 g + pinch of salt + 1 tablespoon baking powder + 1 teaspoon baking soda + ½ cup granulated sugar/ 125 g
- Beat egg whites: Separate the eggs. Beat the egg whites until soft peaks form. Set aside.3 eggs
- Whisk wet ingredients: egg yolks, oil, sour cream, yogurt, and vanilla extract.yolks + ⅓ cup + 2 tablespoon vegetable oil/ 100 ml + ½ cup sour cream/ 125 g + ½ cup Greek-style yogurt/ 125 g + 1 teaspoon vanilla extract
- Muffin batter: Slowly pour the wet ingredients into the flour mixture and incorporate it carefully with a rubber spatula. Do not overmix, the dry ingredients should only barely become wet. Fold strawberries, chopped white chocolate, and beaten egg whites into the batter.
- Bake muffins: Place the batter into the prepared muffin pan. Bake for about 18-20 minutes, until golden and until a toothpick inserted in the middle comes out clean.
Notes
- Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- You can substitute the strawberries for other berries, such as raspberries, blueberries, red, white, or black currants, etc.
- Chocolate chips are just as good.
- You can use plain chocolate instead of white.
grace says
delicious muffins, adina! i love white chocolate with anything, especially strawberries!
Priya @priyascurrynation says
muffins are the one which never fails..