Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 2 tablespoons neutral oil
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
Instructions
Preheat your oven to 425°F and line a muffin tin with parchment liners or lightly grease it. In a large bowl, whisk together the melted butter, oil, and sugar until well combined. Add the eggs and whisk for 2 to 3 minutes until the mixture becomes lighter in color. Stir in the buttermilk, vanilla bean paste, and sour cream until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture and set it aside. Gently fold the remaining dry ingredients into the wet ingredients until just combined, leaving a few small streaks of flour. Toss the diced strawberries with the reserved flour mixture to help prevent them from sinking, then gently fold the strawberries and white chocolate chips into the batter. Do not overmix. Let the batter rest at room temperature for 30 minutes without stirring again. Divide the batter evenly among the muffin cups, filling each one to the top. Bake at 425°F for 5 minutes, then lower the temperature to 375°F without opening the oven door and continue baking for 15 more minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Helpful Tips
Use fresh strawberries for the best texture and flavor, and dice them into small pieces so they distribute evenly through the batter. Coating the strawberries in a little flour helps keep them from settling at the bottom. The batter rest time is also important because it helps create tall, beautiful muffin tops. Be careful not to overmix, or the muffins may turn dense instead of soft and tender.
Serving Ideas
These muffins are wonderful served warm for breakfast, brunch, or an afternoon snack. They pair perfectly with coffee, tea, or a glass of cold milk. You can also serve them as part of a holiday brunch spread or pack them into lunchboxes for a sweet homemade treat.
Storage Tips
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them individually and reheat when needed. A few seconds in the microwave will bring back their soft texture beautifully.
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Conclusion
White Chocolate Strawberry Muffins are soft, sweet, and full of irresistible flavor. With juicy strawberries, creamy white chocolate, and a tender crumb, they are the kind of homemade muffins that look impressive but are easy to make. Whether you bake them for breakfast, brunch, or dessert, this recipe is sure to bring a little extra sweetness to your