These strawberry chocolate chip muffins are soft, sweet, and easy to make.
introduction
These muffins mix fresh strawberries and chocolate chips for a tasty treat. They bake up light and moist, and kids and adults like them. If you enjoy both sweet and savory recipes, try our Irresistible Smoked Meatloaf as a hearty main for a full meal.
why make this recipe
- It is quick and simple.
- You use fresh fruit and common pantry items.
- Muffins work for breakfast, snacks, or dessert.
- They stay moist and taste great warm or cool.
how to make Irresistible Strawberry Chocolate Chip Muffins
Make the batter in one bowl, fold in strawberries and chips, then bake. Mix dry and wet ingredients separately, combine until just mixed, and fill muffin cups two thirds full. Bake until a toothpick comes out clean.
Ingredients :
- 2 cups (250 g) all-purpose flour
- 2/3 cup (135 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (180 ml) milk
- 1/3 cup (75 g) melted butter or vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped small
- 3/4 cup chocolate chips
- Optional: 1 tbsp sugar for sprinkling on top
Directions :
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat the egg. Add milk, melted butter (or oil), and vanilla. Mix well.
- Pour wet mix into dry mix. Stir gently until just combined. Do not overmix.
- Fold in chopped strawberries and chocolate chips with a spatula.
- Spoon batter into muffin cups, filling each about two thirds full. Sprinkle tops with a little sugar if you like.
- Bake 18–22 minutes, until tops are golden and a toothpick in the center comes out clean or with a few crumbs.
- Cool in the pan 5 minutes, then move muffins to a wire rack to cool more.
how to serve Irresistible Strawberry Chocolate Chip Muffins
Serve warm or at room temperature. They go well with milk, coffee, or tea. Add a smear of butter, a little jam, or plain cream cheese for extra taste.
how to store Irresistible Strawberry Chocolate Chip Muffins
- Keep at room temperature in an airtight container for 2 days.
- For up to 5 days, store in the fridge in a sealed container.
- To freeze, wrap each muffin in plastic and place in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the oven.
tips to make Irresistible Strawberry Chocolate Chip Muffins
- Cut strawberries small so they mix evenly and do not make the batter too wet.
- Pat strawberries dry with paper towel to reduce extra moisture.
- Do not overmix the batter; stop when dry streaks disappear.
- Use room-temperature wet ingredients for a better rise.
- If using frozen strawberries, do not thaw; toss them in a little flour before folding in.
variation (if any)
- Blueberry chocolate chip: swap strawberries for fresh blueberries.
- Lemon strawberry: add 1 tsp lemon zest and reduce vanilla to 1/2 tsp.
- Banana strawberry: mash half a ripe banana and mix into wet ingredients.
FAQs (minimum three FAQ)
Q: Can I use frozen strawberries?
A: Yes. Keep them frozen and toss in a little flour before folding in to cut down extra moisture.
Q: Can I make these muffins dairy-free?
A: Yes. Use plant milk and a neutral oil instead of butter.
Q: How do I keep muffins from sinking?
A: Do not open the oven in the first 12 minutes. Bake at the right temperature and avoid overmixing the batter.
Q: Can I reduce sugar?
A: You can reduce sugar by about 1/4 cup, but texture and browning may change slightly.
Irresistible Strawberry Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and sweet muffins mix fresh strawberries and chocolate chips for a delightful treat.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2/3 cup (135 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (180 ml) milk
- 1/3 cup (75 g) melted butter or vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped small
- 3/4 cup chocolate chips
- Optional: 1 tbsp sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat the egg. Add milk, melted butter (or oil), and vanilla. Mix well.
- Pour wet mix into dry mix. Stir gently until just combined. Do not overmix.
- Fold in chopped strawberries and chocolate chips with a spatula.
- Spoon batter into muffin cups, filling each about two thirds full. Sprinkle tops with a little sugar if you like.
- Bake 18–22 minutes, until tops are golden and a toothpick in the center comes out clean or with a few crumbs.
- Cool in the pan for 5 minutes, then move muffins to a wire rack to cool more.
Notes
Serve warm or at room temperature. They pair well with milk, coffee, or tea.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
