Strawberry White Chocolate Muffins (Printable)

Tender muffins filled with juicy strawberries and creamy white chocolate chips, perfect for any occasion.

# What Goes In:

→ 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 Make It:

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 well combined.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; lumps in the batter 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 comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.

# Expert Advice:

01 -
  • They're impossibly moist inside with pockets of melting white chocolate that surprise you with every bite.
  • Made in under 40 minutes from scratch, which means you can wake up craving them and still have them cooling by breakfast time.
  • The strawberry flavor stays bright and real—no artificial sweetness drowning out the fruit.
02 -
  • Frozen strawberries work just as well as fresh if you don't thaw them first—the ice crystals actually help them stay intact in the batter instead of breaking down and making it soggy.
  • Your oven temperature matters more than you think; even 25 degrees off will change your baking time, so invest in an inexpensive oven thermometer if you notice inconsistent results.
03 -
  • Room-temperature ingredients mix together more smoothly and create a more cohesive batter, so take your eggs and buttermilk out of the fridge 20 minutes before baking.
  • If your muffins are browning too quickly on top before the insides bake through, tent them loosely with foil for the last few minutes—this is a lifesaver with overzealous ovens.
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