White Chocolate and Strawberry Muffins

Preheat your oven to 220°C (425°F). Prepare your muffin tin.

In a bowl, mix together melted butter, vegetable oil, and sugar.

Add eggs and beat for 2–3 minutes until pale and fluffy.

Fold in buttermilk, vanilla, and sour cream.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside 2 tablespoons of the dry mixture to coat the strawberries.

Combine the wet and dry ingredients—mix until just combined (don't overmix!).

Toss the strawberries in the reserved flour mixture, then fold them into the batter along with the white chocolate. Stir gently.

Let the batter rest for 30 minutes at room temperature. Don't stir it again.

Divide the batter among the muffin cups.

Bake for 5 minutes at 220°C (425°F), then without opening the oven door, reduce heat to 190°C (375°F) and bake for another 15 minutes until golden.