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Eggless strawberry white chocolate muffins, Muffins, strawberry muffins

Eggless Strawberry white chocolate muffins

Print Recipe
Strawberry White Chocolate Muffins are soft, moist, and packed with juicy strawberries and creamy white chocolate. They are easy to make with simple ingredients, perfect for a sweet treat or breakfast!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author sumisculinarynotes

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

If you want a more golden top, sprinkle a little sugar before baking!
Use room temperature ingredients for even mixing.
Don’t overmix the batter to keep muffins light and fluffy.