Strawberry and White Chocolate Muffins

Strawberry and white chocolate muffins! Big, fluffy muffins loaded with juicy strawberries and creamy white chocolate, and those crunchy, sugar-topped domes that make you feel like you’re biting into a bakery’s best.

There’s a hint of lemon zest that takes the flavor to a whole new level—like a little pop of brightness in every bite. I make these all the time, and trust me, you’ll want to, too. They’re easy, they’re delicious, and they’re guaranteed to impress anyone lucky enough to snag one! Check out my orange chocolate chip muffins and lemon curd muffins too!

Why you'll love this recipe

• Flavor: Fresh strawberries and creamy white chocolate combine to create a balance of sweetness and tartness that feels decadent yet fresh. Check out my coconut and strawberry cake , apricot tart, and strawberry white chocolate cheesecake too!
• Ease: Using melted butter simplifies the process, eliminating the need for a mixer and making cleanup a breeze.
• Texture: These chocolate strawberry muffins are perfectly moist on the inside, while the sugar-sprinkled tops bake up crunchy and golden for that irresistible bakery-style finish just like my blueberry chocolate muffins!

Equipment

Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your easy strawberry and white chocolate muffin recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for strawberry and white chocolate muffins:

• Melted butter: Keeps the muffins rich, moist, and tender. I love using salted butter, add ¼ teaspoon more salt if you do not have salted.
• Fresh strawberries: Brings natural sweetness and bright, juicy bursts of flavor to every bite, making these muffins taste fresh and vibrant.
• High-quality white chocolate: A chopped bar is best for creating melty pockets of chocolate throughout the muffin, but good-quality chips will also work beautifully. Love muffins with white chocolate? Check out my blueberry chocolate muffins!
• Eggs: Provide essential structure and richness to the batter, helping the muffins rise and hold together perfectly.
• Lemon zest: Adds a subtle brightness and slight tang that complements the strawberries and enhances the overall flavor. Check out my lemon chocolate cake!
• Baking powder: Ensures the muffins rise beautifully, giving them that light, airy texture you want in a perfect muffin.

See recipe card below for quantities.

Variations & Substitutions

Twists on white chocolate and strawberry muffins:

• Dark chocolate: Swap out the white chocolate for dark chocolate to create a richer, more intense flavor that pairs beautifully with the strawberries.
• Orange zest: Use orange zest instead of lemon to bring a slightly sweeter and more floral citrus note to the chocolate chip strawberry muffins. Orange chocolate ganache cake is amazing!
• Mixed berries: Add blueberries, raspberries, or even blackberries for a mixed berry version that’s bursting with flavor and variety.
• Buttermilk: Use buttermilk instead of whole milk if that's what you have on hand!

This white chocolate strawberry muffin recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make strawberry white chocolate muffins!

Step 1. Preheat the oven to 430°F. Line a muffin pan with muffin liners, spray the liners and top of the pan with nonstick spray to ensure they come out of the pan. Chop the strawberries ½ inch thick.

Step 2. Chop the chocolate ¼-1/2 inch thick if using a bar of chocolate.

Step 3. Place the lemon zest and sugar in a large bowl, rub together or beat together until fragrant and combined. Add the melted butter, vanilla extract, eggs, and milk in the bowl, whisk until combined.

Step 4. Whisk together the flour, baking powder, and salt. Add it to the wet ingredients. Whisk until combined and a batter just forms. Do not over mix.

Step 5. Fold in the chopped strawberries and white chocolate.

Step 6. Divide the batter evenly over the 8 muffin liners. It will look like a lot of batter for one liner, it’s not. Top with a little more sugar (I like coarse raw sugar) to just coat the tops. Place in the oven and immediately turn the oven temperature down to 400°F. Bake for 22- 26 minutes or until a toothpick inserted comes out clean.

Hint: Top the strawberry and white chocolate muffins with coarse sugar or granulated sugar before baking, it makes the tops extra delicious and adds texture!

Pro tips

• Reduce oven temperature right away: Starting with a hot oven helps create high domes, and reducing the temperature prevents the tops from burning while the insides cook through.
• Don’t over mix: Mixing the batter too much can overdevelop the gluten, resulting in dense muffins instead of the light and fluffy texture you’re aiming for.
• 8 muffins is perfect: Making more than 8 strawberry and white chocolate muffins will prevent the muffins from developing those big, bakery-style tops.
• Chop the strawberries ½ inch thick: Cutting the strawberries into even, bite-sized pieces ensures they’re evenly distributed.

FAQ

Storage

Room temperature: Store the strawberry and white chocolate muffins in an airtight container at room temperature for up to one day to keep them fresh and moist.

Refrigerator: Avoid storing the chocolate and strawberry muffins in the refrigerator, as it can make the muffins dense and less enjoyable to eat.

Freezer: Freeze the muffins for up to two months. When ready to eat, thaw them at room temperature and enjoy as if they were freshly baked!

Check out more sweet treats!