Strawberry White Chocolate Muffins Recipe (Bakery Style)
Strawberry White Chocolate Muffins are the baked treat you didn’t know you needed—until now. Imagine biting into soft, moist muffins bursting with juicy strawberries and creamy white chocolate chips, with those irresistible bakery-style muffin tops that make you feel like you just walked into your favorite café. They’re buttery, rich, and slightly tangy thanks to sour cream, with just the right balance of sweetness to keep you coming back for another bite (or three).
These strawberry white chocolate muffins are the muffin recipe you’ll come back to next time (and every time). Highly adaptable, bursting with flavor, and ridiculously good. Now, go bake a batch and watch them disappear!
If you’re looking for more fruity bakes, check out my lemon olive oil loaf, raspberry cupcakes, raspberry white chocolate muffins, orange and poppyseed muffins, or my blueberry cupcakes!
Why You’ll Love This Recipe
- Bakery-Worthy Muffin Tops – Starting with a higher oven temperature gives you those sky-high muffin tops that scream “bakery case worthy.”
- Strawberry + White Chocolate = Perfection – Juicy strawberries meet creamy white chocolate chunks for the ultimate flavor duo—sweet, a little tart, and totally irresistible.
- No Mixer Required! – A large mixing bowl, a wooden spoon, and a little elbow grease are all you need. Homemade muffins have never been this easy.
Ingredients
- Melted butter – Butter adds richness and flavor. Let it cool slightly before mixing so it doesn’t scramble the egg whites.
- Buttermilk – Creates extra moisture and a tender crumb. No buttermilk? Use whole milk with a splash of lemon juice.
- Sour cream – This is the secret ingredient for moist muffins with a slightly tangy depth of flavor. Greek yogurt also works!
- Eggs – Room temperature egg whites and yolks give the batter structure and help with rise.
- Pure vanilla extract – A little extra vanilla enhances the fresh berries and balances the sweetness.
- Purpose flour – The base of the muffin batter. If you want a slight texture change, try swapping in oat flour for part of it.
- Baking powder + baking soda – The power duo that helps these muffins rise for perfect muffin tops.
- Salt – Brings out the flavors and balances the sweetness.
- Brown sugar – Adds a little caramel-like depth and keeps the muffins soft.
- Granulated sugar – Sweetens the wet batter without overpowering the juicy strawberries.
- Chopped strawberries – Fresh is best! Pat them dry with paper towels to prevent extra liquid in the batter.
- White chocolate chunks – Use high-quality white chocolate for the best melt. You want little white chocolate pockets in every bite!
Ingredient Substitutions
- No buttermilk? – Whole milk + a splash of lemon juice works perfectly.
- No sour cream? – Greek yogurt or coconut oil keeps these muffins extra moist.
- Dairy-Free Option – Swap butter for coconut oil and use plant milk.
- Gluten-Free Swap – Use oat flour for part of the flour mixture or a 1:1 gluten-free blend.
Ingredient Additions
- A Hint of Lemon – A teaspoon of lemon zest brightens up the juicy strawberries perfectly.
- Streusel Topping – A simple brown sugar + butter crumble on top of the muffins makes them even more bakery-worthy.
- A Drizzle of White Chocolate – Melt a little extra white chocolate chips and drizzle over the baked muffins once cooled.
- Crunchy Almonds – Fold in small chunks of toasted almonds for added texture.
Step by Step Instructions
Preheat the oven to 425°Fahrenheit (220°Celsius). Line a 12-cup muffin tin with paper muffin cups.
Combine wet ingredients – In a large bowl, whisk the melted butter, brown sugar, granulated sugar, buttermilk, sour cream, eggs, and vanilla extract until smooth.
Fold in the dry ingredients – Use a rubber spatula to gently mix the wet batter until just combined.
Add the strawberries and white chocolate – Fold in the chopped strawberries and white chocolate chunks using a wooden spoon.
Scoop into muffin pan – Use an ice cream scoop to divide the batter evenly into the muffin cases, filling almost to the top.
Sprinkle with coarse sugar.
Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°Fahrenheit (175°Celsius) and bake for 15–18 minutes more.
Cool on a wire rack – Let the muffins sit in the muffin tray for 5 minutes, then transfer to a cooling rack.
Expert Tips
- Start with a hot oven – That 5-minute blast at 425°Fahrenheit (220°Celsius) creates tall, domed muffin tops.
- Don’t overmix the batter – A few streaks of flour are fine! Overmixing = dense muffins.
- Pat strawberries dry – Fresh fruits hold moisture, and excess liquid can lead to wet batter.
- Room temperature ingredients = best results – Cold eggs and dairy won’t mix well, so let them sit out for 20 minutes before baking.
- Let them cool completely – White chocolate stays sticky syrupy when warm—give it time to set for the best bite.
Serving Suggestions
- Slathered with Butter – Enjoy warm with a little butter or coconut oil for a melt-in-your-mouth treat.
- With Ice Cream – Serve warm muffins with a scoop of vanilla ice cream for a bakery-café experience at home.
- Mini Muffins for Snacking – Make smaller versions by baking in a mini muffin pan (adjust baking time to 10–12 minutes).
- As a Quick Bread – Pour the batter into a loaf pan instead of a muffin tray and bake for about 50 minutes.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: If you want them to last longer, wrap in plastic wrap and store in the fridge for up to 5 days.
- Freezer: Wrap baked muffins individually in plastic wrap and store in a freezer bag for up to 2-3 months. Thaw at room temp or warm in the oven.
- Reheat Tip: Pop in the oven at 300°F (150°C) for 5 minutes to revive that fresh-baked taste.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Strawberry White Chocolate Muffins Recipe (Bakery Style)
Equipment
- 12-cup muffin tin
- Muffin liners or parchment paper cups
- Large mixing bowl
- Medium bowl
- Wooden spoon or rubber spatula
- Whisk
- Ice cream scoop or measuring cup
- Wire rack
- Measuring spoons
- Measuring cups
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional, for warmth
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar packed
- ½ cup (120ml) unsalted butter melted (or brown butter for extra flavor)
- ½ cup (120ml) buttermilk
- ½ cup (120g) sour cream or Greek yogurt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (190g) fresh strawberries, diced
- ¾ cup (130gl) white chocolate chips or chopped white chocolate
- Coarse sugar for topping (optional)
Instructions
- Preheat your oven to 425°Fahrenheit (220°Celsius). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, melted butter, buttermilk, sour cream, eggs, and vanilla extract until smooth.
- Gently mix the wet ingredients into the dry ingredients until just combined. The batter should be thick and slightly lumpy—don’t overmix!
- Carefully fold in the diced strawberries and white chocolate chips, distributing them evenly.
- Divide the batter among the muffin cups, filling each almost to the top for that bakery-style dome. Sprinkle coarse sugar on top if desired.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°Fahrenheit (175°Celsius) and bake for another 15–18 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Start with a hot oven – That 5-minute blast at 425°Fahrenheit (220°Celsius) creates tall, domed muffin tops.
- Don’t overmix the batter – A few streaks of flour are fine! Overmixing = dense muffins.
- Pat strawberries dry – Fresh fruits hold moisture, and excess liquid can lead to wet batter.
- Room temperature ingredients = best results – Cold eggs and dairy won’t mix well, so let them sit out for 20 minutes before baking.
- Let them cool completely – White chocolate stays sticky syrupy when warm—give it time to set for the best bite.
