White Chocolate Strawberry Muffins

Ingredients

• 2.5 cup all purpose flour (divided)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 cup granulated sugar
• 2 eggs (room temperature)
• 0.5 cup unsalted butter (melted)
• 2 tbsp neutral oil
• 1 cup fresh strawberries (diced)
• 1 tbsp vanilla bean paste
• 1 cup buttermilk
• 0.25 cup sour cream
• 1 cup white chocolate chips
• salt (pinch)

Steps

1. 1

   Preheat the oven to 425°F (218°C). Prepare the baking tin by lining with paper liners or greasing it well.

2. 2

   In a large mixing bowl, whisk together the melted butter, neutral oil, and granulated sugar until well combined.

3. 3

   Add the eggs to the butter mixture and whisk vigorously for 2-3 minutes until the mixture becomes pale in color.

4. 4

   Whisk in the buttermilk, vanilla bean paste, and sour cream until the wet mixture is smooth and well combined.

5. 5

   In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture in a small bowl to coat the strawberries later.

6. 6

   Pour the wet mixture into the bowl with the remaining dry ingredients and mix until just combined.

7. 7

   Toss the diced strawberries in the reserved 2 tablespoons of dry mixture to coat them evenly.

8. 8

   Gently fold the coated strawberries and the white chocolate chips into the batter. Do not overmix.

9. 9

   Let the batter sit at room temperature for 30 minutes. This allows the flour to hydrate. Do not mix the batter again after this resting period.

10. 10

    Divide the batter evenly among the prepared muffin cups.

11. 11

    Bake at 425°F for 5 minutes.

12. 12

    Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

13. 13

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

Notes

Letting the batter rest for 30 minutes and starting the bake at a high temperature (425°F) before lowering it helps achieve tall, bakery-style muffin tops. Coating the strawberries in flour prevents them from sinking to the bottom of the muffins.

Nutrition per serving

• muffins
• strawberry
• white chocolate
• breakfast
• brunch
• baking
• vegetarian