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Jump to RecipeThese Strawberry and White Chocolate Muffins are a fabulously Summery brunch or snack-time treat. Packed full of berries and chocolate, and only needing one bowl and a wooden spoon means this a wonderful Saturday morning activity. Read the tips for the best ever muffins!
The recipe creates a small batch: about 6 muffins. This is truly a really easy muffin recipe. It is great for the family to get involved in too! Simply combine the ingredients in a single bowl, add the chopped berries and white chocolate, pop into muffin cases and bake!
For any muffin recipe, we keep moisture high and stirring low for the best texture. To avoid a dry muffin, and to create a really moist muffin, you want to mix as little as possible! If you find your muffins are often dry, this is likely where you’re going wrong. Stir until everything is only just combined, then get them in the oven ASAP! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are the perfect balance of crisp and moist.
TIPS FOR the best Strawberry and White Chocolate Muffins
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Berries: Fresh or frozen berries will work. Make sure to chop them fairly small. Feel free to sub strawberries for anything similar!
- Chocolate: Either chocolate chips or chopped chocolate both work well.
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Strawberry and White Chocolate Muffins are great for so many occasions, but for more muffin recipes, check out these Pear Muffins with Crumble Topping or these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
Strawberry and White Chocolate Muffins
Ingredients
- 165 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 50 g Unsalted Butter Melted
- 30 ml Vegetable Oil
- 75 ml Milk
- 1 Medium Free Range Egg
- 100 g Strawberries Diced (about 2 cm)
- 100 g White Chocolate Chopped
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the flour, sugar and baking powder. Make a well, and pour in the liquid ingredients (milk, butter, oil, vanilla and egg). Stir gently with a wooden spoon until just combined.
- Add the strawberries and chocolate and mix again. Scoop into the lined muffin tin – filling to just over 2/3rds full.
- Bake 15 minutes, until golden brown and a skewer inserted comes out clean. Let cool on a wire rack before serving (and wonderful eaten warm).
