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.
Jump to:
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.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.
Print
Strawberry Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Easy to make and delicious, these Strawberry Chocolate Chip Muffins make a perfect breakfast or snack when you're on the go.
Ingredients
- 2 cups (240g) all-purpose flour
- ¼ cup (50g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- ½ teaspoon (3g) salt
- 1 tablespoon (12g) baking powder
- 1 cup (227g) milk
- 4 tablespoons (56.5g) unsalted butter, melted
- 1 egg (50g)
- 1 teaspoon (4g) vanilla extract
- 1 cup (167g) strawberries, finely chopped
- ¾ cup (127.5g) semisweet chocolate chips
Instructions
- Preheat oven to 400°F. Line a muffin tin with paper liners or spray the pan with nonstick cooking spray.
- To make the muffins: In a large bowl, combine the all-purpose flour, brown sugar, granulated sugar, salt, and baking powder. 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 mixture evenly into muffin cups, filling the cups about ¾ of the way full.
- Bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool on a wire rack 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
- To keep your muffins light and moist, it's crucial to not overmix the batter! Just combine all the ingredients together gently until there are no more visible streaks of flour.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: muffins, strawberry chocolate, strawberry muffins
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.