Strawberry White Chocolate Muffins with Buttery Streusel Crunch Recipe
These strawberry white chocolate muffins are moist and fluffy, bursting with juicy fresh strawberries and creamy white chocolate chips. Topped with a buttery streusel crunch, they make the perfect bakery-style treat for breakfast, brunch, or dessert.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Streusel:
- 45g (3 tablespoons) unsalted butter, melted
- 63g (½ cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- Pinch of salt
Muffins:
- 250g (2 cups) all-purpose flour
- 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
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
- Make the Streusel: In a small bowl, mix the melted butter, flour, granulated sugar, and a pinch of salt until crumbly. Set this streusel mixture aside for topping.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents in the batter.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, sugar, eggs, and vanilla extract or paste until smoothly combined and slightly fluffy.
- Incorporate Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients alternately with the buttermilk until just combined. Avoid overmixing to keep the muffins tender.
- Add Strawberries and White Chocolate: Gently fold in chopped strawberries and white chocolate chips, ensuring even distribution without breaking the berries.
- Fill Muffin Cups and Add Streusel: Divide the batter evenly among the lined muffin cups. Sprinkle the prepared streusel topping over each muffin for a crunchy finish.
- Bake the Muffins: Bake at 425°F (220°C) for 5 minutes to give an initial rise, then reduce the oven temperature to 350°F (180°C) and continue baking for 15–18 minutes until golden and a toothpick inserted comes out clean.
- Cool Before Serving: Let the muffins cool in the pan for 10 minutes to set, then transfer them onto a wire rack to cool completely before enjoying.
Notes
- Use fresh strawberries for optimal flavor; frozen strawberries can be used but should be thawed and drained to avoid excess moisture.
- Avoid overmixing the batter to ensure the muffins stay tender and fluffy.
- Tossing chopped strawberries lightly in flour before folding them in helps prevent them from sinking to the bottom of the muffins while baking.
Keywords: strawberry white chocolate muffins, fresh strawberries, spring brunch
