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Preheat the oven to 425°F. Prepare a muffin baking tin by lining it with paper liners or greasing the cups.
In a large mixing bowl, whisk together the melted butter, neutral oil, and granulated sugar until well combined.

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.

Add the buttermilk, vanilla bean paste, and sour cream to the wet mixture. Mix until well combined.

In a separate bowl, combine the all purpose flour, baking powder, baking soda, and a pinch of salt.

Reserve 2 tablespoons of the dry flour mixture from step 5 in a small bowl.

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.
Toss the diced fresh strawberries in the reserved 2 tablespoons of dry mixture until lightly coated.

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.

Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after resting.

Divide the batter evenly among the prepared muffin cups. Optionally, top each muffin with a few extra diced strawberries and white chocolate chips.

Bake for 5 minutes at 425°F.

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.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Preheat the oven to 425°F. Prepare a muffin baking tin by lining it with paper liners or greasing the cups.
In a large mixing bowl, whisk together the melted butter, neutral oil, and granulated sugar until well combined.

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.

Add the buttermilk, vanilla bean paste, and sour cream to the wet mixture. Mix until well combined.

In a separate bowl, combine the all purpose flour, baking powder, baking soda, and a pinch of salt.

Reserve 2 tablespoons of the dry flour mixture from step 5 in a small bowl.

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.
Toss the diced fresh strawberries in the reserved 2 tablespoons of dry mixture until lightly coated.

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.

Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after resting.

Divide the batter evenly among the prepared muffin cups. Optionally, top each muffin with a few extra diced strawberries and white chocolate chips.

Bake for 5 minutes at 425°F.

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.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.