Strawberry White Chocolate Muffins (Printable Version)

Moist and tender muffins bursting with fresh strawberries and creamy white chocolate chips for a delightful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup buttermilk
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 1/2 cups fresh strawberries, diced
11 - 3/4 cup white chocolate chips

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, beat eggs, then whisk in vegetable oil, buttermilk, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; some lumps are acceptable.
05 - Gently fold diced strawberries and white chocolate chips into the batter using a spatula, being careful not to crush the fruit.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely moist inside with a tender crumb that melts on your tongue, not the dense hockey pucks some homemade muffins become.
  • The white chocolate and strawberry combo feels indulgent enough for dessert but wholesome enough for breakfast without guilt.
02 -
  • Overmixing is the main way these go wrong—it seems counterintuitive, but less stirring actually makes them better.
  • If you use frozen strawberries, don't thaw them first; the ice crystals help them stay distinct instead of turning into berry mush distributed throughout.
03 -
  • Room temperature ingredients mix more smoothly together, so pull your eggs and buttermilk out of the fridge about 30 minutes before baking.
  • Don't skip the cooling time in the pan—those first five minutes are when they set enough to handle without falling apart.
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