Strawberry and White Chocolate Muffins
A REALLY EASY muffin recipe, just a couple of steps and hey-presto perfect, soft, moist Strawberry White Chocolate Muffins full of fresh strawberry pieces and chunks of sweet white chocolate.
We are all very familiar with the classic raspberry and white chocolate muffins, but have you ever tried strawberry and white chocolate muffins? If not, then you are in for a treat!
I created this recipe on the back of my Pistachio Muffin recipe, and partly because I've had such a resurgence of interest in my Banana Rhubarb Muffins.
Muffins are perfect for breakfast, a snack or a lunchbox treat.
Muffins are the easiest and QUICKEST bake you can make.
- No need for a stand or hand mixer
- Store cupboard ingredients
- Minimum mixing
- Ready in just over 30 minutes from start to finish
And they taste DELICIOUS!
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Why this is THE go-to recipe for Strawberry White Chocolate Muffins...
Super quick and simple✔️
Strawberries keep their shape well when mixed into muffin batter✔️
Sunflower oil used instead of butter✔️
Low sugar content compared to cupcakes ✔️
High milk content ✔️
Only 1 egg is used✔️
Great for breakfast, a snack or lunchbox✔️
Ingredients
See recipe card for quantities.
- Plain (all-purpose) flour
- Egg
- Fresh strawberries
- White chocolate drops
- Sunflower oil
- Whole milk
- Caster (superfine) sugar
- Baking powder
- Salt
- Vanilla extract
Instructions
Brief instructions are noted below; however, please see the Recipe Card for more details.
Sift together your flour, sugar, baking powder and salt.
Lightly beat together your egg, oil, milk and vanilla bean paste
Tip your wet mixture into your dry mixture and briefly fold together using a fork, stopping as soon as the flour has all been mixed in.
Fold in your chopped strawberries and white chocolate drops just until equally dispersed.
Place equal amounts of the muffin batter into 12 muffin cases. It can be useful to weigh the batter out into each muffin case to be sure they all rise equally.
Bake for 20-25 minutes until lightly golden on top and the muffins bounce back when pressed down a little. Cool on a cooling rack.
Substitutions
If you don't have all of the ingredients listed for these Strawberry White Chocolate Muffins, you can swap them out for the following:
Plain (all-purpose) flour - replace with self-raising flour, but only use 1 teaspoon of baking powder.
Whole milk - can be replaced with semi-skimmed milk, plain natural yoghurt, sour cream or buttermilk, or a mixture of all.
Sunflower oil - you can replace it with vegetable or olive oil or even coconut oil.
White chocolate drops: can be replaced with chopped white chocolate chunks.
Fresh strawberries: You can use fresh raspberries instead.
Variations
This Strawberry and White Chocolate Muffin recipe can be used as the base recipe for any muffins, some examples are:
White Chocolate and Raspberry muffins: replace the strawberries with the same amount of fresh or frozen raspberries.
Milk chocolate muffins: take out 30 grams of your flour and replace it with 50 grams (3 tablespoons) of cooking cocoa powder, and replace the milk with Greek natural yoghurt. Throw in 100 grams (1 Cup) of milk chocolate chips, and you have perfect chocolate muffins.
Storage
As these muffins are made with oil, they will keep really well for at least a week in an airtight container at room temperature.
Once completely cool, Strawberry and White Chocolate muffins can be frozen in an airtight container or wrapped individually in cling film (plastic wrap). Consume within 3 months.
Expert Top Tips
Do not over-mix, honestly, this is critical; you just want to ensure all of your flour is dispersed and then stop mixing. Overworked muffin batter, whereby the gluten in the flour becomes elastic, will result in tough-textured muffins which will be full of holes.
Lumps and bumps are good; don't worry if your muffin batter is lumpy; that's how it should be. It does kind of go against the grain to leave the batter this way, but trust me, it produces the best muffins.
Weigh your muffin batter out as you place it in each muffin case, to ensure the muffins all rise to the same level.
Use in-date baking powder; muffins rely heavily on baking powder to lift them up. Only fresh baking powder is guaranteed to be up to the job.
Avoid opening the oven door whilst your muffins bake, otherwise the drop in temperature will see them sag.
Your muffins should be golden all over when baked. If the ones in the middle of the tin are a little paler, remove the baked muffins to a cooling rack and bake the middle ones for another 2 minutes.
FAQ
Perfect muffins should have a soft and fluffy interior, a domed, golden and soft top with some gentle cracks running over it.
Unlike cupcakes, muffins are made with minimal egg content, lots of milk and use oil instead of butter. This combination gives them their lovely, pillowy soft texture.
Linked Recipes
Some other muffin and cupcake recipes on Ella's Better Bakes that you may like to try...
These Banana Rhubarb Muffins are hugely popular all year round.
Crunch Pistachio Muffins with a chopped clear sugar syrup and pistachio topping.
Like Biscoff? You'll love these Biscoff Cakes.
📖 Recipe
Strawberry and White Chocolate Muffins
Here's what you'll need...
- 12 muffin cases or you can just grease the muffin tin cavities
- Fork
Ingredients you'll need...
- 250 g Plain (all-purpose) flour (1 Cup + 13 level tablespoons)
- 100 g Caster (superfine) sugar (7 level tablespoons)
- 3 teaspoon Baking powder must be level
- ¼ teaspoon Fine salt
- 1 Large egg at room temperature
- 200 ml Full-fat milk (13 tablespoons)
- 100 ml Sunflower oil (7 tablespoons)
- 1 teaspoon Vanilla extract
- 100 g Fresh strawberries (6-8 medium sized strawberries) chopped into 1cm pieces
- 100 g White chocolate drops (½ Cup)
Here's what we do...
- Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5.
- Place your muffin cases into your muffin tin.
- Sift your flour, sugar, baking powder and salt together into your large mixing bowl. Make a well in the centre.
- In a separate bowl, lightly beat together your egg, milk, oil and vanilla extract and then tip into your flour mixture.
- Using a fork, loosely fold the wet mixture in, about 10-15 folds should be enough, you want it to still be somewhat lumpy for perfect muffins.
- Add your chopped strawberries and white chocolate drops and fold in just enough to ensure they are equally mixed in.
- Fill your 12 muffin cases equally, mine took about 65 grams each, but as long as they look roughly equal you don't have to weigh them.
- Bake for 20-25 minutes until well risen and lightly golden. The muffins should bounce back up when pressed.
- Leave to cool in the tin for a couple of minutes and then remove to a cooling rack.
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