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Strawberry White Chocolate Muffins

These bakery style muffins are filled with fresh chopped strawberries and creamy white chocolate chips. These muffins are light and fluffy, with a slightly crisp top.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
55 mins
Servings: 12 muffins
Calories: 326 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips divided
  • 1 cup chopped strawberries divided

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
  2. Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
  3. Add the milk, oil, egg and vanilla extract to another mixing bowl. Whisk until well combined.
  4. Pour the wet ingredients into the bowl with the flour mixture. Mix with a silicone spatula until just combined. Add ¾ of the white chocolate chips and ¾ of the chopped strawberries, and fold through.
  5. Divide the muffin batter between the muffin liners. Top with the remaining ¼ cup of white chocolate chips and ¼ cup chopped strawberries.
  6. Bake the muffins for 20 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.

Notes

  • The muffin batter is combined when no white streaks of flour remain.
  • It’s important not to over-mix the batter, which could result in dense muffins.
  • A cookie scoop can make it easier to spoon the muffin batter into the muffin tin.
  • The muffins are cooked through if they spring back when lightly touched in the center.  Alternatively, insert a skewer or toothpick into the center of a muffin.  If the skewer or toothpick comes out clean, the muffins are cooked through.
  • The muffin batter is combined when no white streaks of flour remain.
  • It’s important not to over-mix the batter, which could result in dense muffins.
  • A cookie scoop can make it easier to spoon the muffin batter into the muffin tin.
  • The muffins are cooked through if they spring back when lightly touched in the center.  Alternatively, insert a skewer or toothpick into the center of a muffin.  If the skewer or toothpick comes out clean, the muffins are cooked through.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.04g Cholesterol 19mg (6%) Sodium 230mg (10%) Potassium 120mg (3%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 59IU (1%) Vitamin C 7mg (8%) Calcium 121mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 44g 15%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.04g 2%
Cholesterol 19mg 6%
Sodium 230mg 10%
Potassium 120mg 3%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 59IU 1%
Vitamin C 7mg 8%
Calcium 121mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.