Strawberry Chocolate Chip Muffins

Soft and fluffy, these Strawberry Chocolate Chip Muffins make a great breakfast snack or treat anytime!


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Don’t you love how we can enjoy fresh strawberries twelve months of the year? Although fresh, local strawberries are always a favourite, you can enjoy these muffins anytime!

YOU’LL LOVE THIS

  • basic ingredients and can be mixed by hand. All you need is a few mixing bowls, spoons, measuring cups & spoons and a muffin tin for baking.
  • quick and easy recipe for soft, fluffy muffins.
  • many variations! You can use this as a base recipe to change up the kind of fruit and chocolate that you use to create your favourite muffin!
Muffins in red dish with chocolate chips in small bowl on the side.

INGREDIENTS & SUBSTITUTIONS

Ingredients for recipe in small bowls with text overlay.
  • egg should be at room temperature. Take it out of the refrigerator about a half hour to an hour before baking.
  • milk – I use 1% milk but you can also use 2% or whole milk in this recipe.
  • strawberries – I like to use fresh strawberries in this recipe or you can use frozen.
  • chocolate chips – I used milk chocolate in this muffin recipe but dark chocolate chips are equally delicious!

INSTRUCTIONS

Flour, sugar, baking powder and salt in white mixing bowl with wooden spoon.

In a large bowl, combine flour, sugar, baking powder and salt.

Egg, vanilla, milk and melted butter in glass mixing bowl with whisk.

In a separate mixing bowl, beat egg and vanilla, Add in milk and melted butter.

Liquid ingredients are added to dry ingredients in mixing bowl with wooden spoon.

Add liquid ingredients to dry ingredients all at once, stirring only to moisten using as few strokes as possible.

Strawberries are added to the muffins batter.

Gently stir the strawberries mixing only until combined.

Chocolate chips are adde to he muffins batter in mixing bowl with wooden spoon.

Stir in the chocolate chips only until combined.

Muffin batter in greased muffin tins ready for the oven.

Turn into greased or paper-lined muffin tins and bake in 400°F oven for 20 minutes or until cake tester or toothpick inserted in the centre comes out clean.

A dozen muffins in red dish with bowl of chocolate chips and strawberries beside it.

STORAGE AND FREEZING INSTRUCTIONS

Store cooled muffins in covered container for up to three days.

Muffins may be frozen in a freezer safe container or freezer bags for up to three months.

FAQ’S

How can I make my muffins light and fluffy?

Double check the expiry date on baking powder before using in this recipe.

Can frozen strawberries be substituted for fresh?

In muffins, frozen strawberries can be substituted by adding them in frozen. Thawing the strawberries can make the muffins mushy.

How do you know when muffins are done baking?

Test the muffins by inserting a toothpick into the centre of the muffins being careful not to hit a strawberry. The toothpick will not have muffin batter on it if the muffins are done.
Alternatively, you can carefully press down on the muffin top and it will spring back up if it’s ready.

EXPERT TIPS

  • The secret to making the best muffins is to mix the wet and dry ingredients with as few strokes as possible.
  • Melt the butter before you begin with the rest of the recipe and allow it to cool at room temperature as you prepare the batter.
  • By chopping the strawberries to 1/4-inch size, diced they will not sink to the bottom of the batter. If you like, save one or two strawberries and chop 1/2-inch pieces and press lightly into the batter just before baking.

VARIATIONS

  • substitute raspberries for the strawberries
  • for a change, try white chocolate chips – they’re delicious with the strawberries as well!

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Close up image of Strawberry Chocolate Chip Muffins

STRAWBERRY CHOCOLATE CHIP MUFFINS


Description

Soft, fluffy and moist these muffins are delicious! A quick and easy recipe that is the perfect breakfast snack.


Ingredients

1 and 1/2 cups all-purpose flour

2 and 1/2 tsp. baking powder

1/2 cup sugar

1/8 tsp. salt

1 egg

1 tsp. vanilla

3/4 cup milk

1/3 cup melted butter

1 cup diced strawberries (1/4 inch in size)

1/2 cup chocolate chips (milk or dark chocolate)


Instructions

  1. Grease 12 medium muffin tins or line with paper baking cups.
  2. In mixing bowl,  mix together flour, ½ cup sugar, baking powder and salt.
  3.  In smaller bowl, beat egg and vanilla.  Add milk and melted butter.  
  4. Add liquid to dry ingredients all at once; stir just until moistened.
  5.  Fold in strawberries, followed by the chocolate chips.
  6. Spoon in to prepared muffin tins, filling about three-quarters full.
  7.  Bake in 400F oven for 20 minutes or until tops or muffins spring back lightly when touched.

Notes

Variations:

Use dark chocolate chip instead of milk chocolate chips.

Raspberries instead of strawberries are a wonderful substitution creating Raspberry Chocolate Chip Muffins.

STORAGE & FREEZING INSTRUCTIONS:

Store cooled muffins in covered container for up to three days.

Muffins may be frozen in a freezer safe container or freezer bags for up to three months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 199
  • Sugar: 15.2 g
  • Sodium: 79.5 mg
  • Fat: 8.4 g
  • Saturated Fat: 5.1 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 29 g
  • Fiber: 1.4 g
  • Protein: 3.5 g
  • Cholesterol: 29.3 mg

Keywords: Strawberry Chocolate Chip Muffins, Breakfast, Snack

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