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Close up image of Strawberry Chocolate Chip Muffins



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


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)


  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.



Use dark chocolate chip instead of milk chocolate chips.

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


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


  • 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