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: 2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 cup milk; 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped; 1/2 cup chocolate chips

Highlighted under: Cozy Dessert Classics

I love starting my mornings with the delightful aroma of freshly baked Strawberry Chocolate Chip Muffins wafting through the kitchen. These muffins combine the sweetness of ripe strawberries with the rich decadence of chocolate chips, creating a heavenly contrast that is hard to resist. Each bite bursts with flavor and a moist, fluffy texture that makes them perfect for breakfast or a snack. Plus, they are incredibly simple to whip up, making them a go-to recipe whenever I have fresh strawberries on hand.

Created by

Ella

Last updated on 2026-02-21T20:05:18.642Z

When I first experimented with combining strawberries and chocolate in muffins, I wasn't quite sure how they would turn out. However, the first bite proved it was a match made in heaven! The juicy strawberries complement the richness of chocolate chips so perfectly that they create a flavor explosion in every muffin.

I discovered that the secret to achieving a fluffy texture is to gently fold the strawberries and chocolate into the batter. This prevents the strawberries from breaking down too much, ensuring you get lovely pockets of fruitiness. Trust me, you won't regret trying this simple yet indulgent recipe!

Why You'll Love This Recipe
Bright bursts of strawberry flavor mixed with rich chocolate chips
Perfectly moist and fluffy texture every time
Easy to make, even for beginner bakers

Mastering the Muffin Technique

Achieving the perfect muffins hinges on how you mix your batter. The key is to combine the dry and wet ingredients until just mixed. Over-mixing can lead to dense, tough muffins instead of the desired fluffy texture. To avoid this, use a gentle hand and stir until you can still see a few streaks of flour; the batter will come together in the oven.

To ensure even baking, consider the size of your muffin cups. If you’re using a standard muffin tin, filling each cup about 2/3 full allows enough room for rising while preventing overflow. Remember, baking is a science, so measuring your ingredients accurately will yield the best results. For this recipe, leveling off your flour for precise measurements is crucial.

Ingredient Insights

Fresh strawberries are the star of this muffin recipe, providing not only sweetness but also moisture. When selecting strawberries, choose those that are ripe, fragrant, and free of bruises. If strawberries aren’t in season, you can substitute with frozen strawberries but ensure they are thoroughly thawed and drained to avoid excess moisture in the batter.

The chocolate chips contribute a rich, melty texture which contrasts beautifully with the fruitiness of the strawberries. Using semi-sweet chips is recommended, but feel free to experiment with dark, milk, or even white chocolate for a different flavor profile. You can also use a combination of chips for a more decadent treat.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
1 teaspoon vanilla extract

Add-ins

1 cup fresh strawberries, chopped
1/2 cup chocolate chips

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine wet ingredients

In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.

Combine mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Add strawberries and chocolate

Gently fold in the chopped strawberries and chocolate chips until evenly distributed.

Fill muffin tin

Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

Bake muffins

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!

Pro Tips

For the best flavor, use ripe strawberries and avoid overmixing the batter to maintain a light texture.

Make-Ahead and Storage Tips

If you want to enjoy these muffins throughout the week, they can be made ahead and stored in an airtight container at room temperature for up to three days. For longer storage, you can freeze them! Just allow the muffins to cool completely, wrap them tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag. They will last up to three months in the freezer.

When you're ready to enjoy your frozen muffins, simply remove the desired number from the freezer and let them thaw at room temperature. If you prefer them warm, you can reheat them in the microwave for about 15-20 seconds, or place them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

Variations to Try

Don’t hesitate to get creative with this muffin base! For a tropical twist, consider adding chopped pineapple or blueberries in place of strawberries. You can also incorporate nuts, like pecans or walnuts, for added crunch and flavor. Another delicious option is to swirl in a bit of cream cheese or almond butter before baking for an delightful surprise in every bite.

If you’re looking for a healthier alternative, you can substitute half of the all-purpose flour with whole wheat flour to increase the fiber content without sacrificing taste. Additionally, using a sugar substitute or reducing the amount of sugar can create a lighter version of your muffins. Just keep in mind that sweetness levels may vary depending on the substitute used.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but be sure to thaw and drain them before adding to the batter to avoid excess moisture.

→ How do I store leftover muffins?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute the chocolate chips?

Absolutely! Try using white chocolate chips or chopped nuts for a different twist.

→ What can I serve these muffins with?

They are delicious on their own, but you can also pair them with cream cheese or yogurt for a treat.