Go Back
–+ servings
Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins: Sweet Bliss in Every Bite

Delicious Strawberry Chocolate Chip Muffins transform ordinary mornings into extraordinary treats, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All Purpose Flour Use a portion to coat strawberries.
  • 1 cup Frozen Strawberries Can use fresh if coated in flour.
  • 1 cup White Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 1 cup Buttermilk Can use regular milk mixed with vinegar.
  • 1/2 cup Vegetable Oil (Canola Oil)
  • 1 large Egg
  • 1/2 cup Plain Yogurt Sour cream can be substituted.
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Chocolate Chips Semi-sweet or dark chocolate works well.
Optional Toppings
  • 1/2 cup Extra Chocolate Chips For topping before baking.
  • to taste Honey or Whipped Cream For serving.

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice cream scoop

Method
 

Step-by-Step Instructions for Strawberry Chocolate Chip Muffins
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with cupcake liners, spraying them with non-stick cooking spray.
  2. Coat the chopped strawberries with 2 tablespoons of all-purpose flour, tossing gently until evenly coated.
  3. In a large bowl, whisk together the remaining dry ingredients: all-purpose flour, white sugar, baking powder, ground cinnamon, and salt.
  4. In another bowl, whisk together the wet ingredients: buttermilk, vegetable oil, egg, plain yogurt, and pure vanilla extract until smooth.
  5. Gently pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to over-mix.
  6. Fold in the flour-coated strawberries and chocolate chips gently into the muffin batter.
  7. Fill each muffin cup about three-quarters full with the batter and sprinkle extra chocolate chips on top.
  8. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  9. Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Using room temperature ingredients like yogurt and egg helps create fluffier muffins. Always coat strawberries in flour to prevent sinking during baking.

Tried this recipe?

Let us know how it was!