Introduction
These white chocolate and strawberry muffins are a delightful treat where tart, juicy berries meet creamy, sweet chocolate in a tender, moist crumb. You’ll love how the sour cream creates an incredibly soft texture that keeps them fresh for days. They are the perfect bake for breakfast, a snack, or a stunning homemade dessert.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 16 muffins
Ingredients
- 175g butter, melted
- 180g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor) or vanilla bean paste
- 240ml sour cream
- 320g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp fine salt
- 200g fresh strawberries, chopped into small pieces
- 150g white chocolate chips
Instructions
- Preheat your oven to 200°C (180°C fan) / 400°F (350°F fan). Line a 16-hole muffin tin with paper cases.
- In a large mixing bowl, whisk together the melted butter and caster sugar until combined.
- Add the beaten eggs, vanilla, and sour cream to the butter mixture. Whisk until smooth and well incorporated.
- In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, and fine salt.
- Add the dry ingredients to the wet mixture. Using a spatula or wooden spoon, gently fold together until just combined. Be careful not to overmix; a few lumps are fine.
- Gently fold the chopped strawberries and white chocolate chips into the batter, distributing them evenly.
- Divide the batter evenly between the 16 prepared muffin cases, filling them almost to the top.
- Bake for 20-25 minutes, or until the muffins are golden on top and a skewer inserted into the center comes out clean (melted chocolate on the skewer is fine).
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Streusel Topping: Add a crunchy finish by mixing 50g flour, 50g brown sugar, and 25g cold cubed butter into a crumble. Sprinkle over the batter before baking.
- Mini Muffins: Perfect for parties, bake in a mini muffin tin for 12-15 minutes.
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist that cuts through the sweetness.
- Glaze: Drizzle cooled muffins with a simple glaze made from powdered sugar and a little milk or lemon juice.
Tips for Success
- Ensure your strawberries are patted dry after chopping to prevent excess moisture from sinking into the batter.
- For taller, bakery-style muffins, fill the cases right to the brim and bake at the initial high temperature.
- Tossing the strawberry pieces in a tablespoon of the measured flour can help prevent them from sinking to the bottom.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a preheated oven at 160°C for 5-8 minutes.
FAQ
Can I use frozen strawberries?
Can I use yogurt instead of sour cream?
Yes, full-fat plain or Greek yogurt can be used as a 1:1 substitute for the sour cream.
My chocolate chips sank to the bottom. How can I prevent this?
Tossing both the chocolate chips and strawberry pieces in a light coating of the measured flour before folding them in helps them stay suspended in the batter.
Why did my muffins turn out dense?
This is usually caused by overmixing the batter once the flour was added, which develops the gluten. Mix until just combined.
Can I make this as a loaf cake?
Yes, pour the batter into a greased and lined 2lb loaf tin and bake at 170°C (150°C fan) for 50-60 minutes, or until a skewer comes out clean.
What can I use instead of caster sugar?
Granulated sugar will work almost identically, though the texture may be very slightly grainier.