Easy to bake and delicious, these strawberry chocolate chip muffins make a perfect breakfast or snack when you're on the go. From start to finish, they only take 30 minutes to make!
What's better than chocolate and strawberries? Well, that's easy: muffins bursting with chocolate and strawberries.
And the best part? These strawberry chocolate chip muffins couldn't be easier to make. I love making a big batch of them during the weekend and enjoying them for breakfast throughout the week.
But, don't just take my word for it! Give them a try for yourself and let me know what you think.
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What You'll Need
Here's a quick overview of some of the key ingredients and tools needed to make these muffins. The full recipe can be found at the bottom of the post.
Key Ingredients
- Brown sugar - I prefer to use light brown sugar when making this recipe, but dark brown sugar would also work.
- Unsalted butter - I always recommend baking with unsalted butter instead of salted butter. That way, you have more control over the total amount of salt in the recipe.
- Strawberries - You'll want to finely chop the strawberries before adding them to the batter.
- Chocolate chips - I like to use semisweet chocolate chips to make this recipe, but milk or dark chocolate chips would also work. You could even use chocolate chunks or chopped chocolate as well.
- Turbinado sugar - I like to sprinkle a little turbinado sugar on top of the muffins before baking. This adds a slight crunch and helps the muffins brown.
Equipment
- Muffin pan - This recipe yields 12 muffins, so a 12-cup muffin pan works great here.
- Cupcake liners - When making muffins, I always like to line my muffin pan with cupcake liners. That way, you don't have to spray the pan, and it's really easy to remove the muffins once they're baked.
- Cookie scoop - Try using a cookie scoop when portioning out the muffins. It helps make sure that they're all an even size!
How to Make These Muffins
These muffins are pretty easy to make. Here's all you need to do:
Start by whisking together the dry ingredients. In a large bowl, combine the all-purpose flour, brown sugar, granulated sugar, salt, and baking powder, then mix well to combine. (Image 1)
Mix together the wet ingredients. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract. (Image 2)
Combine everything together. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix together until just combined, being careful not to overmix. (Image 3)
Finish making the batter. Finally, add in the chopped strawberries and chocolate chips and mix until just combined. (Image 4 and Image 5)
Portion out the batter. Divide the mixture evenly into muffin cups, filling the cups about ¾ of the way full. If desired, sprinkle the tops with turbinado sugar to give the muffins a slight crunch and help them brown. (Image 6)
Time to bake! Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake the muffins for an additional 13-15 minutes, or until they're golden brown and a toothpick inserted in the middle of one comes out clean. Starting at a high temperature and then lowering it helps create those beautiful, high muffin tops. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving. (Image 7 and Image 8)
Tips to Perfect This Recipe
- Make sure to not overmix the batter. After adding in the dry ingredients, mix the batter until just combined. If you mix too much, the batter will develop too much gluten, causing the finished muffins to taste tough and chewy. For light and soft muffins, go easy on the mixing towards the end of this recipe.
- Use a cookie scoop to portion the muffin batter into the tin. To get a consistent size on all the muffins, I like to use a cookie scoop to distribute the batter. When making muffins, I recommend filling the muffin cups about ¾ of the way full so that they rise well in the oven.
- Use a toothpick to see if the muffins are ready. The best way to tell when these muffins have finished baking is to insert a toothpick or cake tester directly into the center of a muffin. If the toothpick comes out clean, then it’s time to remove the pan from the oven.
Common Questions About These Muffins
These are some questions I frequently hear about these muffins. If you have a question that isn't answered below, feel free to leave it in the comments.
Be careful not to overmix the batter, and don't leave the muffins in the oven for too long. Both of these mistakes can lead to dry, crumbly muffins.
I like to insert a toothpick into the center of one of the muffins; if it comes out clean, they're ready to come out of the oven. If not, continue to bake the muffins and check on them every few minutes until ready.
Stored in an airtight container, these muffins will stay fresh at room temperature for about 3-5 days. Alternatively, you can also freeze the muffins (see below).
Absolutely! Let the muffins cool completely after baking, then wrap them individually in plastic wrap or a Ziploc bag and freeze for up to 2 months. When you are ready to eat one, let it thaw at room temperature or even warm it up for a few minutes in the oven.
How to Store & Freeze
To store: Cover and store these muffins in an airtight container at room temperature for up to 3-5 days.
To freeze: Let the muffins cool completely at room temperature, then place them in a freezer-proof container or bag and freeze for up to 2 months. When you're ready to eat one, let it thaw at room temperature or heat it up for a few minutes in the oven.
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Print
Strawberry Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Easy to bake and delicious, these strawberry chocolate chip muffins make a perfect breakfast or snack when you're on the go. From start to finish, they only take 30 minutes to make!
Ingredients
- 2 cups (240g) all-purpose flour
- ¼ cup (53g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup (227g) whole milk
- 4 tablespoons (56.5g) unsalted butter, melted
- 1 egg (50g)
- 1 teaspoon vanilla extract
- 1 cup (167g) strawberries (fresh or frozen), finely chopped
- ¾ cup (128g) semisweet chocolate chips
- Optional: turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or lightly spray the pan with nonstick cooking spray.
- In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, salt, and baking powder, and mix well to combine. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix together until just combined, being careful not to overmix. Finally, add in the chopped strawberries and chocolate chips and mix until just combined.
- Divide the mixture evenly into muffin cups, filling the cups about ¾ of the way full. I like to use a large cookie scoop to make sure the muffins are a consistent size. If desired, sprinkle the tops with turbinado sugar (this gives them a slight crunch and helps the muffins brown).
- Bake the muffins at 425°F for 5 minutes. Then, lower the oven temperature to 350°F and bake the muffins for an additional 13-15 minutes, or until they're golden brown and a toothpick inserted in the middle of one comes out clean. Starting at a high temperature and then lowering it helps create those beautiful, high muffin tops.
- Let the muffins cool completely in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Wrapped in an airtight container, these muffins will stay fresh at room temperature for 3-5 days. Alternatively, you can wrap them individually and freeze them for up to 2 months.
Notes
- Strawberries: Both fresh and frozen strawberries work well for this recipe. If you're using frozen strawberries, you don't need to worry about thawing them first. However, I'd recommend gently tossing the them in a little flour before mixing them into your muffin batter. This helps keep them from sinking and from bleeding juice into the batter.
- Chocolate Chips: Feel free to swap the semisweet chocolate chips for milk or dark chocolate chips. You can also use chopped chocolate or chocolate chunks instead.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Could these be made with frozen strawberries? Should i defrost first?
Thanks much.
Yes, you can definitely make them with frozen strawberries! You don't need to defrost them first, but I'd recommend gently tossing the them in a little flour before mixing them into your muffin batter. This helps keep them from sinking and from bleeding juice into the batter.
I'll update the recipe to include this info!
Ohhhh I made these with my 2 years old and it sticked to the paper cups so horrendously. I don't know why this keeps happening. Do you think I could make this as a sheet cake next time? The taste is lovely.
Oh no, I'm sorry you had issues with it sticking to the paper cups! I always use these parchment paper cup liners (affiliate link) when making this recipe, and they always work great. If you can, maybe try picking those up?
You definitely could try making it a sheet cake, though I personally haven't tried this before. I'd probably recommend baking it in an 8 x 8-inch square dish (since I'm not sure it would be enough batter for a 9 x 13-inch pan). Let me know how it goes!
Very delicious ,
Thanks
Thanks for leaving a review, Setti! I'm glad you enjoyed the recipe 😊
Great recipe but next time I’m going to add a banana!
Yum — that sounds like it would be a great addition, Mandy!
yummy
So glad you enjoyed the recipe, Mickyla!
How are the strawberries cut -- small dice? When do you add the strawberries? Thank you.
Thanks for the catch - I just updated the recipe! You can finely chop the strawberries, and you should add them in with the chocolate chips after everything has been combined.