Description
Deliciously moist muffins bursting with fresh strawberries and creamy white chocolate, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line muffin tin with paper liners.
- Combine dry ingredients: whisk together all-purpose flour, whole wheat flour, sugars, baking powder, baking soda, and salt in a large bowl.
- Mix wet ingredients: in another bowl, combine melted butter, eggs, vanilla extract, and buttermilk; whisk until smooth.
- Combine the wet mixture with the dry ingredients and stir gently until just combined.
- Add strawberries and white chocolate chips, folding them in carefully.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool muffins in the pan for a few minutes before transferring to a wire rack.
Notes
For a gluten-free version, use a gluten-free flour blend. For a dairy-free option, substitute coconut oil for butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg