Strawberry White Chocolate Muffins (Print View)

Moist muffins bursting with juicy strawberries and creamy white chocolate chips, perfect for breakfast or a snack.

# Components:

→ 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, then whisk in vegetable oil, buttermilk, and vanilla extract until fully combined.
04 - Add wet ingredients to dry ingredients and gently stir using a spatula until just combined. Do not overmix; some lumps should remain.
05 - Gently fold diced strawberries and white chocolate chips into the batter using minimal strokes to maintain airiness.
06 - Distribute batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20 to 22 minutes until a toothpick inserted into the center emerges clean with no batter residue.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're honestly foolproof, which means even if you're skeptical about your baking skills, these will turn out golden and perfect.
  • The white chocolate adds a touch of elegance without making you feel like you're doing anything complicated or pretentious.
  • Fresh strawberries keep them from feeling too sweet, and they're moist enough that you won't need butter or jam.
  • You can make a full dozen in less than an hour from kitchen to cooling rack, which is huge when you're planning ahead.
02 -
  • Overmixing is the number-one way these turn dense and tough, so resist the urge to stir until everything looks perfectly smooth—a few flour streaks are actually your signal to stop.
  • If you use frozen strawberries, do not thaw them first, because the extra moisture will make your batter too wet and they'll sink to the bottom instead of being distributed throughout.
  • Room temperature ingredients mix together more evenly, so take your eggs and buttermilk out of the fridge about 15 minutes before you start baking.
03 -
  • Room temperature buttermilk incorporates more smoothly into the batter, so take it out of the fridge while you're prepping your other ingredients.
  • If your white chocolate chips are large, chop them into smaller pieces so they distribute more evenly and don't sink to the bottom.
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