Strawberry White Chocolate Muffins
Delight in these moist and fluffy strawberry white chocolate muffins, bursting with fresh berry flavor and creamy sweetness—perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 3/4 cup white chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the diced strawberries and white chocolate chips carefully.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a little coarse sugar on top of each muffin before baking to add a crunchy texture.