Strawberry White Chocolate Muffins (Printable)

Tender muffins full of fresh strawberries and creamy white chocolate, perfect for any time of day.

# 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

→ Mix-ins

10 - 1 1/2 cups fresh strawberries, diced
11 - 3/4 cup white chocolate chips

# Directions:

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; batter should be slightly lumpy.
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 pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely moist inside without being dense, which honestly took me a few tries to nail down.
  • White chocolate chips add a subtle sweetness that keeps these from tasting one-dimensional, unlike some muffins I've attempted.
  • The whole thing comes together in less than forty minutes, making breakfast feel less like a chore.
02 -
  • Overmixing is your muffins' worst enemy—those lumps in the batter are your friends, not a sign something's wrong.
  • Fresh strawberries release liquid as they bake, which is what makes the crumb so tender; if you use frozen, don't thaw them first or you'll get extra moisture.
  • Opening the oven door before 20 minutes can cause the muffins to collapse, so resist the urge to peek early.
03 -
  • Using a cookie scoop to divide batter ensures muffins bake evenly and finish at the same time, eliminating those annoying dry ones in the corners.
  • If white chocolate chips seem to sink to the bottom, toss them lightly with a tablespoon of flour before folding them in—it helps them stay distributed.
Go Back