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Strawberry White Chocolate Chip Coffee Cake Muffins


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Rate this recipe 4.5/5 (48 Votes)


  • (Makes 18 muffins)
  • 1 1/2 sticks of butter (12 tbs), room temperature
  • 3/4 cup of brown sugar
  • 1/3 cup of white sugar
  • 3 eggs, room temperature
  • 1/2 cup of milk
  • 1 1/2 tsp vanilla extract
  • 1 cup sour cream
  • 2 1/2 cups of flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped strawberries
  • 1 cups of white chocolate chips (for sprinkling on top)


Adapted from


Step 1

Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with
cupcake liners.
In the large mixing bowl cream the butter and sugar until light and fluffy.
Add the eggs, 1 at a time, beating on low speed after each addition.
Add the vanilla, sour cream, and milk. Beat until well combined.
Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
Fold in the strawberries.
Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)
Sprinkle the muffins with white chocolate chips.
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.

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