Strawberry White Chocolate Muffins Recipe (Bakery Style)
Bake the best strawberry white chocolate muffins! Enjoy soft, buttery, and rich treats filled with juicy strawberries.
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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!