Strawberry White Chocolate Muffins (Print Version)

Tender muffins bursting with fresh strawberries and creamy white chocolate chips, perfect for any time treat.

# What You'll 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

# Cooking 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 thoroughly combined.
04 - Add wet ingredients to dry ingredients and gently stir until just combined. Do not overmix to maintain muffin tenderness.
05 - Gently fold diced strawberries and white chocolate chips into 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.
08 - Cool muffins in pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • They're moist and tender inside with bursts of juicy strawberry in every bite, so you never feel like you're eating something dry or crumbly.
  • The white chocolate chips add this creamy richness that balances the tartness of fresh berries beautifully.
  • Ready from oven to table in under 40 minutes, making them perfect for weekday mornings when you still want something homemade.
02 -
  • Overmixing the batter is the number one way to end up with tough, dense muffins instead of tender ones—mix just until combined and move on, even if the batter looks slightly lumpy.
  • Don't skip lining the pan or at least greasing it well, because nothing's more heartbreaking than a muffin that sticks and tears when you try to remove it from the tin.
03 -
  • Room temperature ingredients mix more smoothly and create a better texture in the finished muffins—let your eggs and buttermilk sit on the counter for 15 minutes before you start.
  • If you're nervous about overmixing, use a wooden spoon instead of an electric mixer for the final combination step—you'll naturally mix more gently and get better results.
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