Strawberry White Chocolate Muffins (Printer-Friendly)

Tender muffins filled with juicy strawberries and white chocolate chips, perfect for breakfast or a snack.

# What You 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

# Directions:

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 thoroughly, then whisk in vegetable oil, buttermilk, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently stir with a spatula 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 to maintain texture.
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 or with minimal crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.

# Expert Suggestions:

01 -
  • They're ready in under 40 minutes, which means you can have warm muffins on the table before anyone's finished their first cup of coffee.
  • The texture is impossibly tender and moist—no dry, sad muffins that taste like they were made last week.
  • Fresh strawberries and white chocolate chips create pockets of flavor that feel indulgent for something so easy to make.
02 -
  • Do not overmix the batter once you've combined wet and dry ingredients—this is the mistake that turns tender muffins into tough hockey pucks.
  • If you use frozen strawberries, add them straight from the freezer without thawing so they don't release all their liquid and make the batter soggy.
03 -
  • Chop your strawberries into roughly even pieces so they distribute throughout the batter and bake at the same rate.
  • If your white chocolate chips are large, chop them slightly so they melt into the muffins instead of staying in chunks.
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