Dessert

Strawberry White Chocolate Muffins with Buttery Streusel Crunch Recipe

Byluca Carter February 4, 2026February 4, 2026

Introduction

These strawberry white chocolate muffins are a delightful bakery-style treat, combining juicy fresh strawberries with creamy white chocolate. Topped with a buttery streusel crunch, they are perfectly moist and fluffy—ideal for spring brunch or a sweet snack any time of day.

The image shows three crumb-topped muffins on a white plate with a speckled texture, each muffin featuring a golden-brown base and a thick, crumbly, light yellow topping. Around the muffins are scattered white chocolate chips and fresh strawberries, including one strawberry sliced in half, showing its bright red inside. In the background, there’s a small bowl filled with whole strawberries and another bowl filled with white chocolate chips, all placed on a white marbled surface with a light cloth nearby. The lighting is soft and natural, creating a cozy food scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

45g (3 tablespoons) unsalted butter, melted (for streusel)
63g (½ cup) all-purpose flour (for streusel)

65g (⅓ cup) granulated sugar (for streusel)
Pinch of salt (for streusel)

250g (2 cups) all-purpose flour (for muffins)
2 ½ teaspoons baking powder

½ teaspoon salt
200g (1 cup) granulated sugar
113g (½ cup) unsalted butter, melted and slightly cooled

2 large eggs, room temperature
1 teaspoon vanilla paste or extract
180g (¾ cup) buttermilk, room temperature

160g (1 heaped cup) strawberries, fresh or frozen (no need to thaw)
130g (¾ cup) white chocolate chips

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.

Step 2: In a small bowl, mix melted butter, flour, sugar, and a pinch of salt to make the streusel. Set aside.
Step 3: In another small bowl, whisk together flour, baking powder, and salt. Set aside.
Step 4: Chop strawberries into small chunks.

Step 5: In a large bowl, whisk melted butter, sugar, eggs, and vanilla until combined.
Step 6: Fold the dry ingredients into the wet mixture alternately with buttermilk until just combined—avoid overmixing.
Step 7: Gently fold in the chopped strawberries and white chocolate chips.

Step 8: Divide the batter evenly into the muffin cups and sprinkle the streusel mixture on top of each.
Step 9: Bake at 425°F (220°C) for 5 minutes, then reduce the heat to 350°F (180°C) and bake for another 15–18 minutes until a toothpick inserted comes out clean.
Step 10: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For best flavor, use fresh strawberries; if frozen, thaw and drain well before adding.
Toss strawberries with a little flour before folding in to prevent them from sinking to the bottom.
Avoid overmixing the batter to keep the muffins tender and fluffy.

Try swapping white chocolate chips for dark or milk chocolate for a different twist.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat thawed muffins briefly in the microwave or oven before serving to restore their softness.