Strawberry White Chocolate Chips (Printable Version)

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

# Ingredient List:

→ 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 oil.
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 thoroughly, then whisk in vegetable oil, buttermilk, and vanilla extract until fully combined.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined. Do not overmix to maintain tender crumb structure.
05 - Gently fold diced strawberries and white chocolate chips into the batter using a spatula, preserving fruit and chip integrity.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes until a toothpick inserted into the center emerges clean with minimal crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.

# Expert Suggestions:

01 -
  • They stay tender and juicy for hours, not the dry hockey pucks you sometimes get from boxed mixes.
  • White chocolate and fresh strawberries feel fancy enough for guests but honest enough for Tuesday breakfast.
02 -
  • Overmixing the batter is the most common mistake, and it turns these from tender treats into dense, sad muffins—learn to love lumps.
  • If your strawberries are particularly juicy, pat them dry with a paper towel first or they'll release too much moisture and make the batter soggy.
03 -
  • Add 1/2 teaspoon of lemon zest to the batter for a brightness that makes the strawberries sing even louder.
  • If you only have frozen strawberries, use them straight from the freezer without thawing—they'll stay intact better than if you defrost them first.
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