White Chocolate Strawberry Muffins
White Chocolate Strawberry Muffins
Ingredients
- 2 1/2 cups all purpose flour, (315g)
- 2 teaspoons baking powder, (8g)
- 1/2 teaspoon baking soda, (3.5g)
- 1 cup granulated sugar, (200g)
- 2 eggs, room temperature
- 1/2 cup unsalted butter, melted (115g)
- 2 tablespoons neutral oil
- 1 cup fresh strawberries, diced (150g)
- 1 tablespoon vanilla bean paste, (13g)
- 1 cup buttermilk, (240g)
- 1/4 cup sour cream, (60g)
- 1 cup white chocolate chips, (170g)
- Pinch salt
Instructions
- 1
Preheat the oven to 425°F. Prepare a muffin baking tin by lining it with paper liners or greasing the cups.
⏱️ 10 min•🌡️ 425 - 2
In a large mixing bowl, whisk together the melted butter, neutral oil, and granulated sugar until well combined.
⏱️ 2 min
- 3
Add the 2 room temperature eggs to the mixture and whisk for 2-3 minutes or until the mixture becomes pale in color and smooth.
⏱️ 3 min
- 4
Add the buttermilk, vanilla bean paste, and sour cream to the wet mixture. Mix until well combined.
⏱️ 2 min
- 5
In a separate bowl, combine the all purpose flour, baking powder, baking soda, and a pinch of salt.
⏱️ 2 min
- 6
Reserve 2 tablespoons of the dry flour mixture from step 5 in a small bowl.
⏱️ 1 min
- 7
Pour the wet mixture (from step 4) into the dry ingredients (from step 5) and mix until just combined using a spatula. Be careful not to overmix.
⏱️ 2 min - 8
Toss the diced fresh strawberries in the reserved 2 tablespoons of dry mixture until lightly coated.
⏱️ 1 min
- 9
Add the white chocolate chips and the coated strawberries to the batter. Gently fold them in with a spatula until just distributed. Do not overmix the batter.
⏱️ 2 min
- 10
Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after resting.
⏱️ 30 min
- 11
Divide the batter evenly among the prepared muffin cups. Optionally, top each muffin with a few extra diced strawberries and white chocolate chips.
⏱️ 3 min
- 12
Bake for 5 minutes at 425°F.
⏱️ 5 min•🌡️ 425
- 13
Reduce the oven temperature to 375°F without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 375
- 14
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Strawberry Muffins
- 2 1/2 cups all purpose flour, (315g)
- 2 teaspoons baking powder, (8g)
- 1/2 teaspoon baking soda, (3.5g)
- 1 cup granulated sugar, (200g)
- 2 eggs, room temperature
- 1/2 cup unsalted butter, melted (115g)
- 2 tablespoons neutral oil
- 1 cup fresh strawberries, diced (150g)
- 1 tablespoon vanilla bean paste, (13g)
- 1 cup buttermilk, (240g)
- 1/4 cup sour cream, (60g)
- 1 cup white chocolate chips, (170g)
- Pinch salt
Instructions
- 1
Preheat the oven to 425°F. Prepare a muffin baking tin by lining it with paper liners or greasing the cups.
⏱️ 10 min•🌡️ 425 - 2
In a large mixing bowl, whisk together the melted butter, neutral oil, and granulated sugar until well combined.
⏱️ 2 min - 3
Add the 2 room temperature eggs to the mixture and whisk for 2-3 minutes or until the mixture becomes pale in color and smooth.
⏱️ 3 min - 4
Add the buttermilk, vanilla bean paste, and sour cream to the wet mixture. Mix until well combined.
⏱️ 2 min - 5
In a separate bowl, combine the all purpose flour, baking powder, baking soda, and a pinch of salt.
⏱️ 2 min - 6
Reserve 2 tablespoons of the dry flour mixture from step 5 in a small bowl.
⏱️ 1 min - 7
Pour the wet mixture (from step 4) into the dry ingredients (from step 5) and mix until just combined using a spatula. Be careful not to overmix.
⏱️ 2 min - 8
Toss the diced fresh strawberries in the reserved 2 tablespoons of dry mixture until lightly coated.
⏱️ 1 min - 9
Add the white chocolate chips and the coated strawberries to the batter. Gently fold them in with a spatula until just distributed. Do not overmix the batter.
⏱️ 2 min - 10
Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after resting.
⏱️ 30 min - 11
Divide the batter evenly among the prepared muffin cups. Optionally, top each muffin with a few extra diced strawberries and white chocolate chips.
⏱️ 3 min - 12
Bake for 5 minutes at 425°F.
⏱️ 5 min•🌡️ 425 - 13
Reduce the oven temperature to 375°F without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 375 - 14
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min