Strawberry Chocolate Chip Muffins

Name: Strawberry Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup fresh strawberries, chopped; 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup chocolate chips; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love baking, especially when it involves a delightful combination of strawberries and chocolate. Strawberry Chocolate Chip Muffins have become a staple in my kitchen, as they are both easy to make and incredibly satisfying. The balance of sweet chocolate chips with fresh strawberries creates a heavenly treat perfect for breakfast or a midday snack. Plus, the aroma of these muffins baking is enough to entice anyone into the kitchen. Give them a try, and I’m sure they’ll become a favorite in your home too!

Created by

Emily

Last updated on 2026-01-13T14:51:30.858Z

When I first tried making these muffins, I was amazed at how simple yet delicious they turned out. The fresh strawberries really shine through, offering a burst of flavor against the backdrop of rich chocolate. One tip I found particularly helpful is to toss the chopped strawberries in a bit of flour before folding them into the batter; this prevents them from sinking to the bottom of the muffins.

Another fun aspect of this recipe is its versatility. I've experimented by adding different types of chocolate, like dark or white chocolate chips, depending on my mood, and each variation has been delightful. The muffins are moist and fluffy, making them perfect for any occasion!

        Why You Will Love These Muffins
        Juicy strawberries complement the rich chocolate flavor perfectly
Moist texture that makes each bite a delight
Great for breakfast, snacks, or dessert

      

The Importance of Fresh Ingredients

Using fresh strawberries in these muffins is crucial for achieving that burst of flavor in each bite. Frozen strawberries can be used in a pinch, but they often release more moisture, which might lead to a denser muffin. Choose ripe strawberries that are bright red with no soft spots to ensure they are sweet and juicy.

Along with the strawberries, using high-quality chocolate chips enhances the overall taste. I prefer semi-sweet chips for the perfect balance between sweetness and the rich chocolate flavor. However, you can substitute dark or milk chocolate depending on your preference, just keep in mind that this will alter the muffin's final sweetness.

Tips for Perfect Muffins

To achieve a light and fluffy texture, be careful not to overmix the batter once the wet and dry ingredients are combined. Overmixing can lead to tough muffins. It's perfectly fine if there are a few lumps in the batter; this ensures the muffins rise beautifully in the oven.

Additionally, for an even bake, make sure to fill each muffin cup consistently. If you're looking for that perfect dome shape on your muffins, consider using a cookie scoop to maintain uniformity. It’s a great tool for portioning the batter and helps to keep your muffins evenly sized.

Ingredients

Gather your ingredients before starting for a smoother baking process:

Muffin Ingredients

1 cup fresh strawberries, chopped
1 cup all-purpose flour
1/2 cup sugar
1/2 cup chocolate chips
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Make sure everything is fresh for the best results!

Instructions

Follow these simple steps to create your muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Fold in Strawberries and Chocolate

Gently fold in the chopped strawberries and chocolate chips into the batter.

Fill Muffin Tin

Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.

Bake Muffins

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm!

Look at those delicious muffins! You won't be able to resist them!

Pro Tips

For extra flavor, you can add a dash of cinnamon or a sprinkle of nutmeg to the batter.

Storing and Freezing Muffins

These muffins can be stored at room temperature for up to three days if kept in an airtight container. If you’d like to keep them longer, freezing is a great option. Just wrap each muffin individually in plastic wrap and then place them in a zip-top freezer bag. They will maintain their quality for up to three months.

To enjoy frozen muffins, simply take them out and let them thaw at room temperature or pop them in the microwave for about 15-20 seconds. This method helps preserve moisture while restoring their original deliciousness.

Customizing Your Muffins

Feel free to add your twist to these muffins! You can incorporate nuts such as walnuts or pecans for added crunch, or fold in a teaspoon of lemon zest for a fresh, citrusy note. Spices like cinnamon can also be sprinkled into the dry ingredients to enhance the flavor profile.

If you want a healthier version, consider replacing half of the all-purpose flour with whole wheat flour. This adds fiber while still maintaining a good texture. You may also adjust the sugar to your liking—reducing it by a quarter cup won’t significantly impact the overall bake.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter.

→ How do I store leftovers?

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend for a delicious gluten-free version.

→ What can I use instead of vegetable oil?

You can use melted coconut oil or unsweetened applesauce as a substitute for vegetable oil.