Eggless Strawberry white chocolate muffins
Eggless Strawberry White Chocolate Muffins are soft, moist, and full of flavour. They combine sweet strawberries with creamy white chocolate to create a delicious treat. These muffins are perfect for breakfast, dessert, or a quick snack.
These muffins are easy to make with simple ingredients. They have a soft texture and a rich, sweet taste. The combination of fresh strawberries and white chocolate makes them extra special.
Ingredients You Will Need
You only need a few basic ingredients to make these muffins. The main ingredients include flour, sugar, oil, milk, vinegar, baking powder, baking soda, and vanilla essence. Fresh strawberries and white chocolate chips are the star ingredients. You can also add a little strawberry compote for extra flavour.
How to Make Strawberry White Chocolate Muffins?
Making these muffins is simple. First, mix the dry ingredients in one bowl. Then, mix the wet ingredients in another bowl. Combine both mixtures and gently fold in the strawberries and white chocolate chips. If using, swirl in some strawberry compote. Scoop the batter into a muffin tin and bake until golden brown. You can check my strawberry compote recipe here for a delicious addition to your muffins!
For the best results, do not overmix the batter. Overmixing can make the muffins dense. Tossing the strawberries in a little flour helps prevent them from sinking. Also, using room-temperature ingredients ensures even mixing.
Storage and Freezing
These muffins can be stored in an airtight container at room temperature for two days. You can also refrigerate them for up to a week. To freeze, wrap each muffin individually and store them in a freezer-safe bag for up to three months.
Eggless strawberry white chocolate muffins heading into the oven!
Perfect for Any Occasion
Strawberry White Chocolate Muffins are great for any time of the day. They make a lovely addition to breakfast or brunch. They are also perfect for lunchboxes, picnics, or as a sweet treat with tea or coffee.
If you love strawberries and white chocolate, these muffins are a must-try. They are soft, sweet, and easy to make. Whether you bake them for yourself or share them with others, they are sure to be a hit!
Delicious muffins and cupcakes, baked fresh and full of flavour—perfect for any sweet craving!
Eggless Strawberry white chocolate muffins
Ingredients
Dry ingredients
- 1 ½ cups 180g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
Wet ingredients
- ¾ cup 180ml milk
- 1 tsp vinegar to make buttermilk
- ⅔ cup 130g sugar
- ⅓ cup 80ml oil
- ½ tsp vanilla essence
Add-ins
- ½ cup 70g chopped strawberries (plus more for garnish)
- ¼ cup 50 white chocolate chips
- 1 tbsp strawberry compote optional
- 1 tbsp powdered sugar optional
Instructions
- Preheat oven to 190°C. Line a 12-hole muffin tin with paper liners or grease it.
- Prepare strawberries: Wash, pat dry and chop them into small pieces.
- Make buttermilk: Mix lukewarm milk and vinegar and let it sit for 5-10 minutes to curdle.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- After 5-10 minutes, whisk together sugar, oil, and vanilla essence into the prepared buttermilk.
- Sift and add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in strawberries & white chocolate chips: Gently fold the chopped strawberries into the batter along with the white chocolate chips.
- Add the strawberry compote (if using): Gently swirl 1 tbsp of strawberry compote into the batter for extra flavour. Do not overmix—just fold lightly.
- Divide the batter evenly into the muffin tin, filling each about ¾ full. Add a few extra strawberry pieces on top for garnish.
- Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Once the muffins are baked and cooled, you can sprinkle powdered sugar on top. This is optional but adds a lovely sweetness and a bakery-style look.
Notes
Frequently Asked Questions
Toss the chopped strawberries in a little flour before folding them into the batter.
Absolutely! Milk or dark chocolate chips can be used for a different flavour.
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Yes! Wrap them individually and freeze for up to 3 months. Thaw at room temperature before serving.
You can make homemade buttermilk by mixing lukewarm milk with vinegar or lemon juice and letting it sit for 5-10 minutes.
Avoid overmixing the batter and do not overbake—remove from the oven when a toothpick comes out with a few moist crumbs.
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