Strawberry Chocolate Chip Muffins
User Reviews
5
Strawberry Chocolate Chip Muffins
Description
Strawberry Chocolate Chip Muffins combine roughly chopped strawberries coated lightly with flour to stabilize moisture, with a batter made from all-purpose flour, sugar, baking powder, cinnamon, and optional salt. The wet ingredients include egg, buttermilk, canola oil, Greek yogurt, and vanilla extract, which are mixed gently into the dry mixture to maintain a tender texture. Chocolate chips are folded in last to add pockets of sweetness that complement the strawberries.
The batter is thick and is scooped into a paper-lined or greased muffin pan. Baking at 400°F produces muffins with a golden-brown top and a moist interior where fruit and chocolate remain distinct yet integrated. The cinnamon adds warmth and depth without overpowering the fruit flavors.
Muffins are best eaten fresh but store well in an airtight container at room temperature for up to five days. They may also be frozen for up to four months, allowing for convenient make-ahead portions. These muffins can be enjoyed on their own or with a spread, making them a versatile option for breakfast or an afternoon treat.
Ingredients
- 8 ounces strawberry 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, frozen
- 2 cups all-purpose flour divided, 2 tablespoons
- 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 egg large
- ⅔ cup buttermilk
- ½ cup canola oil or vegetable oil
- 2 Greek yogurt vanilla or plain; or sour cream; rounded tablespoons
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips full-size may be used but are more likely to sink, mini, semi-sweet
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
- For best texture, fold strawberries and chocolate chips gently into the batter, avoiding overmixing.
- These muffins store well airtight for up to five days at room temperature and can be frozen for up to four months.
- If batter feels too thick, adding a small amount of buttermilk can help loosen it without affecting structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 258kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 15mg | 5% |
| Sodium | 113mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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