Name: Fresh Strawberry and White Chocolate Muffins
Prep time: 10 min
Cook time: 18 min
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; 2 large eggs, (room temperature); 1 cup sugar ((you can use either white or brown or a mix of the two – I used half of each)*); 1 cup (8 oz) Yogurt; ⅓ cup olive oil; 1 tsp vanilla extract; 1⅓ cups fresh Strawberries, (cleaned and diced); ½-¾ cup white chocolate chips

Moist, fruity and chocolaty, these fresh strawberry and white chocolate muffins are the best way to start your day! So deliciously good!

Imagine a cold and gloomy morning and you wake up to the delicious aroma of freshly baked muffins that’s still warm and waiting just for you!

What an ideal way to start the day, right? It’s not impossible and I sure have an excellent recipe for you – Fresh Strawberry and White Chocolate Muffins!

I am so happy that now that it’s spring we are getting more strawberries in the store and when they abound that means you can purchase them at a very low price.

Since we bought quite a lot of strawberries I have been in a Strawberry baking frenzy! Just last week I made three strawberry cakes and yesterday I made these!

Strawberry Muffins

There’s just something about fresh fruits and especially strawberries – they’re just so perfect for baking – not only do they impart that pretty reddish-pinkish hue to any bread, cake or muffin – they also lend it the yummiest and freshest flavor too!

Each bite into these Strawberry muffins truly brings such pure delight!

I thought I’ll have some for breakfast this morning but my kids love these so much, especially my little boy that when he came home from school yesterday – he ate the rest….I must confess I did have 3! Yikes…it’s that good!

Strawberry Muffins

If you wish to make a healthy and low-fat version, feel free to omit the chocolate chips (though you may have to add some more sugar especially if the strawberries are really tart) but my question is – why would you? So worth the extra calories!!!

Whatever season you may be in right now – winter, spring, summer, or fall – these strawberry muffins loaded with white chocolate should always be on your must-make baking list. Trust me, you won’t be disappointed! Enjoy.

Strawberry Muffins

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Strawberry Muffins

FOR FULL RECIPE & INSTRUCTIONS, SEE THE RECIPE CARD BELOW.

INGREDIENTS for FRESH STRAWBERRY WHITE CHOCOLATE MUFFINS

All-purpose Flour
Sugar (you can use either white or brown or a mix of the two – I used half of each)
Baking Powder (make sure they are not expired so check the date)
Salt
Eggs (room temperature)
Yogurt (may be replaced with sour cream)
Olive oil (light or the fruity version / regular vegetable oil will also do if you cannot find the light olive oil)
Vanilla extract
Fresh Strawberries, diced
White Chocolate Chips (or chopped up white chocolate bar)

Procedure

Preheat oven to 400F/200C. Line your muffin pan with paper cups or use non-stick silicone muffin trays.

In a large mixing bowl, mix all the dry ingredients together. Set aside.

In another bowl whisk the eggs together until combined. Add the rest of the wet ingredients and mix everything together.

Pour the wet ingredients into the dry mixture. Stir to combine. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter would be thick.

Fold in the berries and the chocolate chips.

Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.

Bake for about 18-20 minutes or until a tester comes out clean.

Remove from the oven and after about 5-8 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!

5 from 9 votes