There’s something magical about the combination of juicy strawberries and creamy white chocolate. Add that to a soft, fluffy muffin, and you’ve got yourself a treat that’s both comforting and indulgent! These muffins are bursting with fresh fruit, sweet vanilla flavor, and melty chocolate chips—perfect for breakfast, brunch, or just because.
I recently tested this recipe, and let me tell you—these muffins did not last long! The Greek yogurt (or sour cream) makes them extra moist, while the vanilla bean paste gives them that bakery-style flavor. And the best part? The secret trick to getting that perfect texture: starting with a high oven temperature to create a gorgeous muffin top, then lowering the heat to finish baking.
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Ingredients
For the Muffins:
½ cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 ½ cups (315g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1 tablespoon vanilla bean paste or vanilla extract
2 eggs, room temperature
1 cup (120g) white chocolate chips (+ extra for topping)
1 cup (250ml) whole milk + 1 tablespoon vinegar (to curdle), room temp
¼ cup (65g) Greek yogurt or sour cream, room temp
2 tablespoons neutral oil (like vegetable or canola)
1 cup fresh strawberries, diced into small pieces
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How to Make Them
1️⃣ Preheat & Prep: Preheat your oven to 425°F (220°C) and line a muffin tin.
2️⃣ Curdle the Milk: In a small glass, mix the milk and vinegar. Let it sit for 10 minutes until it thickens. This helps make the muffins extra soft!
3️⃣ Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and sugar. Add the eggs and whisk for 2-3 minutes until pale. Stir in the milk mixture, vanilla, Greek yogurt, and oil.
4️⃣ Prepare the Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, salt, and white chocolate chips.
5️⃣ Combine Wet & Dry: Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix! Stir in the diced strawberries.
6️⃣ Fill & Bake: Divide the batter evenly into the muffin cups. Sprinkle extra strawberries and white chocolate chips on top if desired.
7️⃣ Baking Trick:
Bake at 425°F (220°C) for 5 minutes, then—without opening the oven—reduce to 375°F (190°C) and bake for another 13-15 minutes. This method gives you tall, fluffy muffins!
8️⃣ Cool & Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Then, dig in!
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Why You’ll Love These Muffins
✔️ Super soft & moist – Thanks to Greek yogurt and butter.
✔️ Perfect balance of flavors – The sweet white chocolate and tart strawberries complement each other beautifully.
✔️ Easy to make – No fancy mixers needed—just a couple of bowls and a whisk!
✔️ Bakery-style muffin tops – That high-to-low baking temp trick really works!
These muffins are perfect for brunch, gifting to friends, or just treating yourself. Try them warm with a cup of coffee, and you’ll see why I’m obsessed!
Let me know if you bake these—I’d love to hear how they turn out! 🍓💛
Follow me @sam.crative.corner on Instagram, Pinterest, YouTube and @simona.seres on TikTok
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