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–+ servings
white chocolate strawberrry muffins on a plate.
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5 from 2 votes

White Chocolate and Strawberry Muffins

Make these wonderful white chocolate and strawberry muffins with yogurt and sour cream. They are my favorite muffins this spring.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Muffins and Cupcakes
Cuisine: American
Servings: 12 muffins
Calories: 313kcal
Author: Adina

Equipment

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

  1. 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. 
  2. You can substitute the strawberries for other berries, such as raspberries, blueberries, red, white, or black currants, etc. 
  3. Chocolate chips are just as good. 
  4. You can use plain chocolate instead of white. 

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 279mg | Fiber: 1g | Sugar: 20g