Strawberry White Chocolate Muffins (Print Version)

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

# 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

# How-To 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 fully combined.
04 - Pour wet ingredients into the dry mixture 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 the 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 to cool completely.

# Expert Advice:

01 -
  • Quick and easy to make in just 37 minutes total
  • Perfectly moist texture with bursts of fresh strawberries
  • Sweet white chocolate chips add creamy richness
  • Great for breakfast, brunch, or an anytime snack
  • Vegetarian-friendly and family-approved
  • Makes 12 generous muffins perfect for sharing
02 -
  • Don't skip the buttermilk—it creates the tender, moist crumb that makes these muffins special
  • Fill muffin cups about 3/4 full for perfectly domed tops
  • Use fresh strawberries for the best flavor and texture
  • Check doneness with a toothpick; it should come out clean or with just a few moist crumbs
  • Let muffins cool in the pan for 5 minutes before transferring to prevent breaking
  • Store in an airtight container to maintain freshness
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