Strawberry White Chocolate Muffins (Printable Version)

Tender muffins filled with juicy strawberries and smooth white chocolate chips, perfect for any time 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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large 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 well combined.
04 - Add wet ingredients to dry ingredients and gently stir until just combined, being careful not to overmix.
05 - Gently fold diced strawberries and white chocolate chips into the batter using a spatula.
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 - Cool muffins in pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Tips:

01 -
  • They're genuinely moist inside with a tender crumb that doesn't dry out by afternoon, which honestly surprised me the first time I nailed it.
  • Fresh strawberries and white chocolate feel fancy enough for guests but easy enough that you won't stress while making them on a Tuesday morning.
02 -
  • Do not overmix the batter once you combine wet and dry—I learned this the hard way with dense, rubbery muffins that nobody wanted to eat.
  • The strawberries release juice as they bake, which is what keeps these muffins moist, so don't skip them or substitute with something dry.
03 -
  • Room-temperature eggs and buttermilk combine more smoothly and create a better texture than cold ingredients straight from the fridge.
  • If you're worried about the muffins sticking, use silicone liners instead of paper—they're reusable and honestly just work better.
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