Chocolate Chip Strawberry Muffins — Soft, moist, easy strawberry muffins that are bursting with juicy berries and chocolate chips! Great for breakfast or snacks!
Easy Strawberry Muffin Recipe
I wanted to make a scratch strawberry cake. But when I realized what needed to be done to accomplish that, strawberry muffins sounded real good.
There are so many recipes for strawberry cakes and cookies, but most of them involve cake mix. Nothing wrong with Strawberry Cake Mix Cookies or cake mix in general, but I wanted to make a scratch cake.
However, scratch strawberry cakes involve making a homemade strawberry jam of sorts, which is added to the batter, but because of the volume of flour and dry ingredients needed to compensate for all that liquidy jam, the cakes tend to turn out very pale pink and lackluster. Unless you use red food coloring, which seems to defeat the point of a scratch cake, so muffins it is.
These strawberry muffins were proclaimed the “best muffins I’ve ever had” by my taste tester. However, it was 1pm when I gave him the muffins and he hadn’t had breakfast or lunch, so a dirty shoe would taste good by that point.
But he inhaled 3 muffins in 10 minutes. And then 3 more by the end of the first day.
They’re easy to make, no mixer is needed, and I used frozen strawberries.
What I also love is that the berries don’t all sink to the bottom, a problem that tends to plague fruit-based quick breads. That wall of berries on the bottom tastes fine, but I want the visual appeal of pretty berry chunks in the middle of the muffin, not just sunken at the bottom.
To combat the sinking issue, the batter is extra thick. Like, really thick. It’s hard for berries to move around in such a heavy, thick, dense batter.
My strawberries weren’t very sweet and I only used 3/4 cup sugar to sweeten 1 dozen muffins plus 1 small mini loaf (or ~14 muffins).
To compensate for their tartness, I added mini chocolate chips. Chocolate and strawberries are a great combination. Isn’t that what every Valentine’s Day candy company is counting on with chocolate-covered strawberries?
I used buttermilk, oil, and Greek yogurt, and all three are wonderful for keeping quick breads soft, moist, springy, fluffy, with just the right balance of lightness and density. I’ve written extensively about buttermilk, most recently in this post. I prefer oil to butter in quick breads for keeping them moist and soft.
And even though you’ll still be eating chocolate chips for breakfast, the strawberry muffins aren’t overly sweet. What they are is soft, tender, and moist with big chunks of strawberries in every bite. Who needed that strawberry cake anyway?
What’s in Strawberry Muffins?
To make these homemade chocolate chip muffins with strawberries, you’ll need:
- Frozen Strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Cinnamon
- Salt
- Egg
- Buttermilk
- Canola oil
- Greek yogurt (or sour cream)
- Vanilla extract
- Mini semi-sweet chocolate chips
How to Make Strawberry Muffins
Place the berries in a bowl and toss with a couple tablespoons of flour. Then, whisk together the wet ingredients in a separate bowl and the dry in another.
Add the wet ingredients to the dry and mix until combined. Gently fold in the berries and chocolate chips.
Fill regular sized muffin cups about 3/4 full, then bake until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter.
Can I Use Fresh Strawberries Instead?
I’m sure you could use fresh, but fresh strawberries in January aren’t too practical.
How to Store Strawberry Muffins
These chocolate chip strawberry muffins will keep airtight for up to 5 days at room temperature. You can also store them in the freezer for up to 4 months.
Tips for Making Chocolate Chip Strawberry Muffins
I used half of a 16-ounce bag of frozen berries. Allow the berries to come up to room temp for about 10 minutes from the freezer, or just long enough that you can put a pile on your cutting board and chop them. Don’t let them thaw completely because by that point they’re watery and will water down the thick batter you’ve created.
Toss the berries with 2 tablespoons of flour. That’s another trick that helps prevent sinking.
I used mini chips because I like smaller chips in muffins, but if all you have is larger, I’m sure they’ll work.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Strawberry Chocolate Chip Muffins
Ingredients
- 8 ounces frozen strawberries, roughly chopped into 1/2-inch pieces (allow to come to room temp for about 10 minutes, or until they can be chopped; do not thaw completely) OR 8 ounces fresh strawberries
- 2 cups + 2 tablespoons all-purpose flour, divided
- ¾ cup granulated sugar, use 1 cup if your berries are tart or you prefer sweeter muffins
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch salt, optional and to taste
- 1 large egg
- ⅔ cup buttermilk
- ½ cup canola or vegetable oil
- 2 rounded tablespoons vanilla/plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- ¾ cup mini semi-sweet chocolate chips, full-size may be used but are more likely to sink
Instructions
- Preheat oven to 400F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set pan aside. You will likely have batter for a 13th or 14th muffin, and I baked it in a cooking-sprayed 3×5 mini loaf pan. My oven is small and that setup works; discard extra batter if that’s easier.
- Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
- In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
- In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
- Slowly pour wet mixture over dry ingredients, and stir lightly until just incorporated. Batter will be very thick and lumps will be present; don’t overmix. If your batter is ridiculously thick, add a splash of buttermilk to thin it.
- Gently fold in the strawberries.
- Fold in the chocolate chips.
- Using a medium cookie scoop, fill each of cavity of the prepared muffin pan to about 3/4-full. Don’t be afraid to fill them quite full because this is how you’ll get domed-shaped, tall muffins.
- Bake for about 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Because the moisture content in strawberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
- Allow muffins to cool in pan for about 15 minutes before carefully removing.
Notes
- Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or in the freezer for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Strawberry Recipes:
Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – One of the best coffee cakes I’ve ever had or made. Use your favorite fresh, frozen, or seasonal fruit in this incredibly moist and soft cake batter
Strawberry Cream Cheese Shortbread Bars — A buttery shortbread crust topped with cream cheese filling, frosting, and strawberries!! EASY and perfect for spring and summer parties!!
Crustless Fresh Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe!
The Best Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Strawberry Layer Cake with Strawberry Frosting — Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that’s perfect for parties! Strawberry fans will LOVE IT!!
Strawberry Lemonade Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!
Strawberry Custard Bars — These easy, one bowl, no mixer custard bars are perfect for your fresh strawberries. There’s a shortbread crust, topped with diced strawberries, before a custard filling is poured over the the top.
I want to inhale a dozen of these! Your muffins are gorgeous, Averie!! I love baking muffins with buttermilk and yogurt. Pinning!
Yeah, I hear you on the strawberry cake from scratch. Meghan requested strawberry cake for her birthday this year so I promised her I’d make one. After researching I realized how much work I’d gotten myself into. If you are ever up for the challenge, though, I made this one with beautiful results: https://www.jasonandshawnda.com/foodiebride/archives/1088/
It was a beautiful light pink color, great texture and taste. I used the method she described on the bottom of the post of cooking the puree down, which apparently helps the color become more vibrant.
Enough of that…I love the looks of these muffins! Much easier and realistic for everyday life. :)
I actually did see her cake and it’s that very cake that’s the reason I didn’t make a cake :) I mean yes it’s totally gorgeous but for the average person (and okay, me!) all that’s involved withe pureeing, etc I just didn’t even want to go there for an average dessert. It’s truly a special occasion dessert and it does look so pretty! But just more than I could bite off :) That’s wonderful you were able to tackle it!
Those sound amazing! Definitely would like one with a cup of coffee :)
These look absolutely delicious! Thanks for sharing :)
These muffins are beautiful and the mini chips are so cute! I love what you’ve done here… these look absolutely irresistible!
Buttermilk, oil, AND greek yogurt?? These have to be so amazingly moist! Definitely need to bake these pretty muffins as a valentine’s present to…myself ;-)
SUPREMELY moist! The best kind of muffin :)
I love strawberries and chocolate together – even more so lately, so this recipe is making my heart flutter :) The mini chocolate chips make these look even more adorable!
These little chocolate strawberry studded gems are making me think about Valentine’s Day! Mini muffins go down so easy–they’re just a couple of bites each, so in my head a few equals one fairly generous muffin. I know these taste as good as they look and now I’m really getting a craving to bake! Still have those choc-PB chip cookies to make for Jon this week!
That’s great that those cookies are still on the to-bake list! :)
These are so pretty. Your muffins look perfect and I never knew how involved a from scratch strawberry cake was. I mean, homemade jam too! Glad you went with the muffins. Everything hand held is always better anyways!!
I never knew what was fully involved either til I researched it and every time I think I could shortcut some steps, no, not really. So muffins were perfect instead :)
That is me every time – I want to make a cake! Nope, too much work; let’s try muffins:) Love the strawberries and chocolate together! And these muffins look so fluffy and yet moist – I could have a dozen for breakfast!
I just bought mini chocolate chips the other day. Good timing! These would be a breath of fresh air during our dreary winter weather right now. Strawberries + chocolate = a winning combo every time!
Yay for a well-stocked pantry with mini chips :)
One of my husband’s favorite things in this world: strawberries. This muffin recipe looks amazing and not soggy like most strawberry muffins I have seen.
These sound so dreamy!!
i really need to bake with more strawberries if my treats will turn out as beautiful as these muffins!
These are gorgeous!! I made a batch of strawberry chocolate chip muffins last week….hopefully scheduling them for the first week of February!! Just pinned these beauties!! Oh, and LOL, “even a shoe would taste good” love it!
Isn’t that crazy how you have a recipe in drafts and then someone else blogs about it. That just happened with a friend and a salad! I literally am shooting it later today. I won’t post it for a few weeks though :) Thanks for pinning my muffins!
Lovely strawberry and chocolate chip muffins, Averie! Much faster than a cake plus there’s extra for next morning’s breakfast on the run. I need that beautiful napkin that I think I’ve seen here on your blog once before. As always gorgeous photos! Pinning!
I’ve only used the napkin once before! Like 9-10 mos ago with a coffee cake. Wow, great memory??!! I can’t even remember what I had for dinner 2 days ago let alone napkins on someone’s blog – that is impressive :) Thanks for pinning!
LOL! I remembered it because it was so pretty…and pink…and, your photos popped. :) Yes…I have a terrible memory when it comes to what I ate days prior. My pleasure for the pins!