Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 2 tablespoons neutral oil
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
Instructions
Preheat your oven to 425°F and line a muffin tin with parchment liners or lightly grease it. In a large bowl, whisk together the melted butter, oil, and sugar until well combined. Add the eggs and whisk for 2 to 3 minutes until the mixture becomes lighter in color. Stir in the buttermilk, vanilla bean paste, and sour cream until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture and set it aside. Gently fold the remaining dry ingredients into the wet ingredients until just combined, leaving a few small streaks of flour. Toss the diced strawberries with the reserved flour mixture to help prevent them from sinking, then gently fold the strawberries and white chocolate chips into the batter. Do not overmix. Let the batter rest at room temperature for 30 minutes without stirring again. Divide the batter evenly among the muffin cups, filling each one to the top. Bake at 425°F for 5 minutes, then lower the temperature to 375°F without opening the oven door and continue baking for 15 more minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Helpful Tips
Use fresh strawberries for the best texture and flavor, and dice them into small pieces so they distribute evenly through the batter. Coating the strawberries in a little flour helps keep them from settling at the bottom. The batter rest time is also important because it helps create tall, beautiful muffin tops. Be careful not to overmix, or the muffins may turn dense instead of soft and tender.