Strawberry White Chocolate Muffins (Printable version)

Tender muffins bursting with strawberries and creamy white chocolate chips, ideal for breakfast or a snack.

# Ingredient List:

→ 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 Steps:

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 - 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.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 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 stay impossibly moist and tender without that dense, heavy feeling that some muffins get as they cool.
  • Fresh strawberries burst throughout each bite, giving you that little surprise of real fruit flavor instead of just extract.
  • The white chocolate adds richness without overwhelming the strawberry, and somehow makes the whole thing feel a bit fancy despite how simple it is to make.
02 -
  • Fresh strawberries release more moisture than frozen ones, so if your batter looks slightly thinner than you expected, that's normal and actually means you'll get juicier muffins.
  • The moment your toothpick comes out clean is the moment to stop baking—even one extra minute can start drying out the crumb, so set a timer and check right on schedule.
03 -
  • Room temperature ingredients mix together more smoothly, so pull your eggs, buttermilk, and oil out of the fridge while you're prepping—it makes a real difference in how evenly your batter combines.
  • If you only have regular milk, the lemon juice trick works perfectly to create buttermilk's acidity, or you can use plain yogurt diluted with a bit of water as a substitute.
Go back