White Chocolate Strawberry Muffins with Sour Cream

These white chocolate strawberry muffins are made with sour cream and white chocolate chips for a tender, rich crumb. Fold chopped strawberries into the batter and fill a 12-cup muffin pan about three-quarters full. Bake until lightly browned and set in the center.

Why Make White Chocolate Strawberry Muffins

Sour cream adds moisture and a slight tang to balance the sweetness of the white chocolate. Fresh strawberries bring fruit throughout the muffins. Use room-temperature ingredients so the butter and wet ingredients mix more evenly.

Ingredients

• 12 tbsp unsalted butter (room temperature)
• 3/4 cup brown sugar
• 1/3 cup white sugar
• 3 eggs (room temperature)
• 1/2 cup whole milk
• 1 1/2 tsp vanilla extract
• 1 cup sour cream
• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped strawberries
• 1 cup white chocolate chips

How to Make White Chocolate Strawberry Muffins

1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, cream the room-temperature butter with the brown and white sugars until light and fluffy.
3. Add the eggs one at a time, mixing on low after each addition.
4. Mix in the vanilla, sour cream, and milk until combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture and mix on low just until combined.
6. Fold in the chopped strawberries and white chocolate chips.
7. Divide the batter among the muffin cups, filling each about three-quarters full.
8. Bake for 18–22 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out without wet batter. Cool in the pan briefly, then transfer to a rack.

Serving Suggestions

Serve these strawberry muffins warm or at room temperature with coffee, tea, or a smoothie. Butter, jam, or a light dusting of powdered sugar are optional toppings.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually wrapped muffins for up to 3 months and thaw before serving.

Tips for Tender Muffins

• Use room-temperature butter and eggs to help the batter combine smoothly.
• Measure flour by spooning it into the cup and leveling it rather than packing it.
• Mix only until the flour is incorporated.
• Chop strawberries evenly and pat them dry to limit added moisture.
• Check near 18 minutes because oven and pan differences affect bake time.

Variations

Swap some of the strawberries for raspberries, or add a little lemon zest. Plain Greek yogurt can replace sour cream, though the flavor and texture may differ. For more ideas, see strawberry chocolate chip banana muffins. For related information, read King Arthur Baking’s basic muffin guide. For related ideas, see strawberry chocolate chip banana muffins. For more information, read King Arthur Baking’s basic muffin guide.

Frequently Asked Questions

Can I use frozen strawberries?
Thaw and drain them well, then pat dry before adding. Fresh berries generally give a firmer texture.

How do I prevent the berries from sinking?
Chop them evenly, pat them dry, and fold them in gently. Keep the batter thick by measuring flour accurately.

Can I replace sour cream?
Plain Greek yogurt can be used in the same amount, but the final texture may vary.

Can I use another chocolate?
Yes. Dark or milk chocolate chips will change the sweetness and flavor.

How do I know when the muffins are done?
The tops should be lightly browned and a toothpick inserted in the center should come out without wet batter.

White Chocolate Strawberry Muffins

Print Recipe

Deliciously soft muffins made with fresh strawberries and creamy white chocolate, perfect for breakfast or a sweet snack.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 tbsp unsalted butter (room temperature)
• 3/4 cup brown sugar
• 1/3 cup white sugar
• 3 eggs (room temperature)
• 1/2 cup whole milk
• 1 1/2 tsp vanilla extract
• 1 cup sour cream
• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped strawberries
• 1 cup white chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy.
3. Add the eggs, one at a time, beating on low speed after each addition.
4. Mix in the vanilla, sour cream, and milk until well combined.
5. Sift in the flour, baking powder, baking soda, and salt, then mix on low speed until just combined.
6. Gently fold in the strawberries and white chocolate chips.
7. Use an ice cream scoop to fill each muffin cup about 3/4 full with the batter.
8. Bake for 18-22 minutes until the muffins are lightly browned on top, and a toothpick inserted in the center comes out clean.

Notes

For best results, use fresh, firm strawberries. Do not overmix the batter after adding flour.