Easy to make and delicious, these Strawberry Chocolate Chip Muffins make a perfect breakfast or snack when you're on the go.
What's better than chocolate and strawberries? Well, that's easy—muffins bursting with chocolate and strawberries.
These Strawberry Chocolate Muffins are packed with fresh strawberries, and they could not be easier to make. I love to make a big batch of them during the weekend and enjoy 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.
Tips for Making These Muffins
Here are a few tips to get perfect muffins every time:
- 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 scoop to portion the muffin batter into the tin. To get a consistent size on all the muffins, I prefer 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 determine 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
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.
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