# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup buttermilk
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 1/2 cups fresh strawberries, diced
11 - 3/4 cup white chocolate chips
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, beat eggs thoroughly, then whisk in vegetable oil, buttermilk, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently stir with a spatula until just combined. Avoid overmixing to maintain tender muffin texture.
05 - Gently fold diced strawberries and white chocolate chips into the batter using a spatula, distributing evenly throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full using a measuring cup or ice cream scoop.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with minimal crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
