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Marble bench with three strawberry and white chocolate muffins on it. There are two strawberries in the background.

Strawberry and White Chocolate Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Nina Mills
  • Prep Time: 17 minutes
  • Cook Time: 14 minutes
  • Total Time: 31 minutes
  • Yield: 14-16 1x
  • Category: Baking


Fudgy and almost mud-cake-like, these strawberry and white chocolate muffins are a great way to use up an abundance of fruit.


  • 2 cups (300g) plain flour
  • 2 teaspoons baking powder
  • ¾ cup (165g) caster sugar
  • 1 cup (240g) Greek yoghurt
  • 2 eggs
  • ⅓ cup (80ml) light flavoured oil (I actually used extra virgin olive oil)
  • 1½ cups (225g) fresh strawberries, chopped into chunks
  • 200g white chocolate, chopped into rough chunks


  1. Preheat oven to 180°C fan-forced (400°F). Line muffin tins with patty pans
  2. Sift the flour and baking powder into a bowl
  3. Add the sugar and stir to combine
  4. Combine yoghurt, eggs and oil in a separate bowl and whisk together. Stir through the flour mixture until just combined.
  5. Carefully fold in the strawberries and chocolate and spoon into the lined muffin tins.
  6. Bake for 14 minutes (they are cooked when you insert a skewer and it comes out clean)


Tip: to help stop strawberries from sinking to the bottom, toss the chopped pieces through some flour before folding them into the muffin batter

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