Strawberry White Chocolate Muffins (Print version)

Moist muffins filled with fresh strawberries and creamy white chocolate chips, ideal for breakfast or a snack.

# 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

→ Mix-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 each cup.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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.
05 - Gently fold in diced strawberries and white chocolate chips using a spatula.
06 - Distribute batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20-22 minutes 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.

# Tips from the pros:

01 -
  • They're genuinely easy to make, even if you're still figuring out your way around a kitchen.
  • The white chocolate chips melt just slightly in the heat, creating little pockets of creaminess that feel indulgent but require zero fussing.
  • Fresh strawberries keep them moist without making them heavy or dense the way some fruit muffins can be.
02 -
  • Overmixing the batter is the one mistake that will consistently wreck these muffins, turning them from tender to tough—a few gentle folds are all you need once the wet and dry ingredients meet.
  • Frozen strawberries work beautifully and actually help prevent over-moistness if your fresh berries are particularly juicy, and you don't need to thaw them first.
03 -
  • Dice your strawberries small—about the size of a pea—so they distribute evenly and don't create heavy pockets that sink to the bottom.
  • Use room temperature eggs and milk because they incorporate more smoothly and create a more tender crumb than cold ingredients.
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