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
Scale
- 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 3/4 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
