Strawberry Muffins White Chocolate (Print Version)

Tender muffins filled with fresh strawberries and white chocolate chips, ideal for breakfast or a sweet treat.

# 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 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 until evenly distributed.
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 or with minimal crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.

# Helpful Tips:

01 -
  • They stay impossibly moist thanks to the oil and buttermilk, even after sitting in a container for two days (yes, I've tested this repeatedly).
  • White chocolate melts into pockets of sweetness that make every bite feel a little bit indulgent without being over the top.
  • The whole thing comes together in under 40 minutes, perfect for when you want homemade without the stress.
02 -
  • Overmixing the batter is the one mistake that turns these into dense hockey pucks, so embrace your gentle hand and stop stirring the moment the dry flour disappears.
  • Room temperature eggs and buttermilk actually matter here because cold ingredients take longer to incorporate, which means you end up mixing more and compromising texture.
03 -
  • If your strawberries are especially large or watery, pat them dry before dicing—excess moisture is the one thing that can make these turn out soggy rather than moist.
  • Don't skip the 5 minutes cooling in the pan; this brief window lets the crumb set just enough to handle without falling apart on the rack.
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