Strawberry White Chocolate Muffins (Printable Version)

Tender muffins filled with juicy strawberries and smooth white chocolate chips, perfect for any time.

# What You 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

# How To Make:

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 - Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix to maintain muffin texture.
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 pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Tips:

01 -
  • They're genuinely tender and moist without being heavy, which means you can actually eat two without feeling guilty.
  • The white chocolate and strawberry combo tastes fancy enough to impress but comes together in under 40 minutes of actual work.
  • Frozen strawberries work just as well as fresh, so you're not locked into a season or a farmers market run.
02 -
  • Overmixing is the enemy—once you see wet and dry combined, your job is done, even if the batter looks slightly lumpy and imperfect.
  • Frozen strawberries actually perform beautifully here because they release juice as they bake, keeping the muffins moist and flavorful without you needing fresh berries year-round.
03 -
  • Use an ice cream scoop or cookie dough scoop to divide the batter evenly—this ensures all your muffins bake at the same pace and look uniform in the tin.
  • Don't skip the five-minute rest in the pan; those minutes matter for letting the muffins set up enough to transfer without falling apart.
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