Strawberry White Chocolate Muffins – a delicious recipe with eggs, vegetable oil, sugar, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425u00b0F.
2
Line muffin cups or spray your pans.
3
Slightly smash strawberries or chop lightly if food processor.
4
Mix in sugar, oil and eggs until mixed.
5
Mix in flour, baking soda, salt.
6
Stir in strawberries and white chocolate chips.
7
Spoon batter into muffin cups.
8
In side bowl combine streusel topping ingredients. May need to add more flour till it becomes crumbly around the size of a pea.
9
Top with streusel topping, about a tsp each.
10
Bake 14 to 17 minutes or until light golden brown or toothpick poked in center comes out clean.
11
Makes around 2 1/2 dozen muffins. They freeze great! I make this batch and then individually wrap them in foil so I can pop them in the toaster oven in the morning. Or you can microwave for 20 seconds.
1638
kcal
Calories
78
g
Fat
209
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 eggs, 2/3 cup vegetable oil, 1 1/3 cups sugar, 3 cups flour, and more.
Yes, Strawberry White Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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