Strawberries and Cream Muffins
Soft strawberries and cream muffins bursting with refreshing flavors of spring. Golden muffins with freeze-dried and fresh strawberries, white chocolate chunks, and strawberry jam swirled in.
Here in South Carolina, we’ve had an ice storm AND snow storm in the past month.. all while the temperature was 80 F just a few days afterwards. These muffins have cured my seasonal depression and has me so excited to make them again with my own strawberries that will grow in a couple months!
Tips for baking these Strawberries and Cream Muffins :
Don’t overmix the batter– Stir just until the dry ingredients disappear. Overmixing can make muffins dense instead of soft and fluffy.
Toss strawberries in a little flour first– Lightly coating the chopped strawberries helps prevent them from sinking and keeps the muffins evenly distributed with fruit.
Use the high-heat start method– Bake at 425°F for the first 5–7 minutes, then lower the temperature. This creates taller, bakery-style domed tops.
How to make these muffins step-by-step:
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
In a separate bowl, whisk the melted butter, sour cream, oil, eggs, vanilla, and buttermilk until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix — a few small lumps are perfectly fine.
Fold in the chopped strawberries, freeze dried strawberry crumbles, and white chocolate chunks, being careful not to crush the berries.
Divide the batter evenly between the muffin liners, filling each about ¾ full. Add a small dollop (about ½–1 teaspoon) of strawberry jam to the top of each muffin. Use the tip of a knife or toothpick to lightly swirl the jam into the batter. Sprinkle the tops with coarse sugar if using.
Bake at 425°F for 5–7 minutes- without opening the oven- reduce the temperature to 350°F and continue baking for another 15–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.
Strawberries and Cream Muffins
Ingredients
Method
- Preheat your oven to 425 F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup sugar, and 1 tsp salt. Set aside.
- In a separate bowl, whisk the melted 1/2 cup butter, 1/3 cup sour cream, 1/3 cup oil, 2 eggs, 1 tbsp vanilla, and 1 cup buttermilk until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — a few small lumps are fine.
- Fold in the 1 cup chopped strawberries, 1/2 cup freeze dried strawberry crumbles, and white chocolate chunks, being careful not to crush the berries.
- Divide the batter evenly between the muffin liners, filling each about ¾ full. Add a small dollop (about ½–1 teaspoon) of strawberry jam to the top of each muffin. Use the tip of a knife or toothpick to lightly swirl the jam into the batter. Sprinkle the tops with coarse sugar if using.
- Bake at 425 F for 5–7 minutes- without opening the oven- reduce the temperature to 350°F and continue baking for another 15–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.
Notes
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