Scale

Dry Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients:

2 large eggs

1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar)

1/2 cup vegetable oil (or melted butter)

1 teaspoon vanilla extract

Add-Ins:

1 1/2 cups fresh strawberries, diced

1 cup white chocolate chips

Optional: Zest of 1 lemon for extra citrus flavor

Preheat Oven: Set to 375°F (190°C). Line a muffin tin with paper liners.

Mix Dry Ingredients: Combine flour, sugar, baking powder, and salt in a large bowl.

Prepare Wet Ingredients: Whisk eggs, buttermilk, oil, and vanilla extract in a separate bowl.

Make the Batter: Add wet ingredients to dry ingredients until just combined. Avoid overmixing.

Fold in Add-Ins: Gently mix in strawberries and white chocolate chips.

Fill and Bake: Fill muffin cups 3/4 full. Bake for 18-22 minutes until golden brown.

Cool and Serve: Let muffins cool for 5 minutes in the tin before transferring to a wire rack.

Keywords: Strawberry muffins, white chocolate muffins, easy muffins, moist muffins, breakfast muffins