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A close-up of baked White Chocolate Chip Strawberry Muffins on a white plate.

Easy White Chocolate Chip Strawberry Muffins

Soft, tall bakery-style muffins packed with sweet fresh strawberries and rich white chocolate chips, kept incredibly moist using a touch of sour cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all purpose flour Sifted well to create a light crumb structure
  • 1 cup fresh strawberries Washed, dried, and diced into small bits
  • 1 cup white chocolate chips Provides a sweet and creamy melt profile
  • 0.5 cup sour cream Brings essential moisture and standard rise acidity
  • 2 large eggs Brings structure and richness to dough mixture
  • 0.5 cup unsalted butter Melted smoothly and cooled to room temperature
  • 0.75 cup granulated sugar Sweetens the base batter perfectly

Equipment

  • 1 muffin baking tin Standard twelve cup size capacity
  • 1 Mixing bowl Oversized glass bowl for easy folding
  • 1 Silicone spatula Perfect for keeping the mix light

Method
 

  1. Whisk the large eggs and granulated sugar in an oversized glass bowl until light.
  2. Pour the cooled melted butter and sour cream into the bowl, blending smoothly.
  3. Sift the all purpose flour and baking powder together directly over the cream mixture.
  4. Fold the flour gently with a spatula just until the dry spots vanish completely.
  5. Toss your diced strawberries with a single teaspoon of flour inside a small separate dish.
  6. Add the coated fruit and white chocolate chips directly into the thick batter base.
  7. Stir the ingredients carefully using long strokes to avoid breaking the fragile berries.
  8. Scoop the batter into lined tins and bake at 400°F for twenty minutes until golden.

Notes

Dust the diced fresh strawberries with a teaspoon of dry flour before folding them into the batter to prevent the heavy fruit chunks from sinking.