Strawberry Chocolate Chip Muffins

Name: Strawberry Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/3 cup granulated sugar; 1/3 cup brown sugar; 1 large egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 cup fresh strawberries, chopped; 1/2 cup chocolate chips

Highlighted under: Sweet Recipes

I absolutely love whipping up a batch of Strawberry Chocolate Chip Muffins on lazy weekend mornings. The combination of sweet strawberries and rich chocolate chips creates the perfect breakfast treat. It’s a simple recipe that pairs beautifully with a hot cup of coffee or tea. I can’t get enough of how the flavors meld together during baking, resulting in a delightful muffin that’s soft, moist, and bursting with flavor. Trust me, once you try this, you’ll want to keep it in your recipe rotation!

Created by

Emily

Last updated on 2026-01-13T13:29:31.177Z

When I decided to experiment with flavors in muffins, I stumbled upon a delightful pairing of strawberries and chocolate chips. The result was a muffin that not only tastes amazing but also fills the kitchen with a sweet, intoxicating aroma while baking. I remember being pleasantly surprised by the texture; they turned out beautifully fluffy!

One key tip I learned is to avoid overmixing the batter. Doing so can lead to dense muffins. Instead, mix just until the dry ingredients are fully incorporated for that perfect fluffy texture. Enjoying these warm out of the oven is simply irresistible!

        Why You Will Love These Muffins
        Delicious blend of juicy strawberries and melty chocolate chips
Perfect for breakfast, brunch, or a sweet snack
Easy to make with simple ingredients and quick prep time

      

The Perfect Sweet Spot

Balancing flavors is essential in baking, especially when combining sweet strawberries with rich chocolate chips. The key is to choose ripe, juicy strawberries, as they add natural sweetness and moisture to the muffins, enhancing the overall flavor profile. I suggest opting for strawberries that are deep red in color and have a sweet fragrance. This ensures that each bite bursts with fruity goodness, complementing the melted chocolate beautifully.

Another vital factor is the mix of sugars used in this recipe. The combination of granulated and brown sugar adds complexity to the sweetness. Brown sugar contributes a subtle caramel flavor, bringing warmth that pairs well with the chocolate. If you're looking to reduce sugar, consider using coconut sugar as a substitute; it offers a similar taste with a lower glycemic index.

Achieving Optimal Texture

For light and fluffy muffins, it’s important not to overmix the batter once the wet and dry ingredients are combined. Overmixing can lead to dense muffins due to gluten development. I always mix until just combined; a few lumps are perfectly fine. This technique results in a tender crumb that contrasts beautifully with the bite of chocolate and the soft bits of strawberry.

Another key step is to spoon the batter into the muffin tins without skimping on filling each cup about two-thirds full. This allows for optimal rising and creates that beautiful dome shape. Keep an eye on your muffins as they bake; you'll know they’re done when you see golden edges and a toothpick inserted comes out clean, ensuring a delightful texture inside.

Ingredients

For the Muffins

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1/2 cup chocolate chips

Enjoy the vibrant flavors!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners or grease it with non-stick spray.

Mix Dry Ingredients

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

Combine Wet Ingredients

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

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.

Fold in Strawberries and Chocolate Chips

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

Bake

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes until a toothpick inserted comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack. Enjoy them warm!

Now you have fresh strawberry chocolate chip muffins!

Pro Tips

For added freshness, use in-season strawberries, and feel free to substitute white chocolate chips for a different flavor profile.

Ingredient Substitutions

If you're looking to make these muffins dairy-free, substituting dairy milk with almond or oat milk can work beautifully without affecting the overall flavor and texture. Additionally, you can use applesauce as a substitute for vegetable oil, which can reduce the fat while keeping the muffins moist and tender. Just use a little less than half the amount of applesauce in place of the oil, and you’ll still enjoy great results.

For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that contains xanthan gum or add a teaspoon yourself to help with structure. This adjustment allows those sensitive to gluten to enjoy the same delicious flavors of strawberries and chocolate without missing out.

Make-Ahead and Storage Tips

These Strawberry Chocolate Chip Muffins are fantastic for meal prep. You can make a batch in advance and store them in an airtight container for up to three days at room temperature or up to a week in the refrigerator. For longer storage, freeze the muffins in a labeled freezer bag, and they will maintain their quality for up to three months. Just allow them to cool completely before freezing to prevent sogginess, and when ready to enjoy, simply reheat them in the microwave for about 20-30 seconds.

For those who love customizing their muffins, consider adding a sprinkle of chopped nuts or coconut flakes on top before baking for added crunch and flavor. You can also swap strawberries for raspberries or blueberries, giving you a range of fruity options with a similar sweet and tart profile. This versatility means you can easily switch it up and enjoy a new flavor sensation each time you make these muffins!

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

→ Can I make these muffins healthier?

You can substitute whole wheat flour for all-purpose flour and reduce the sugar amount to make them healthier.

→ What can I use instead of eggs?

You can use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as a great egg substitute.