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Strawberry Chocolate Chip Muffins
5 from 27 votes

Strawberry Chocolate Chip Muffins

These Strawberry Chocolate Chip Muffins blend fresh or frozen strawberries with chocolate chips in a thick batter that uses buttermilk, Greek yogurt, and oil for moisture and tenderness. The muffins have a soft crumb with bursts of sweet berry and chocolate, balanced by a touch of cinnamon and baking powder. They are suitable as a breakfast or snack option and keep well at room temperature or can be frozen for longer storage.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
25 mins
Total Time
1 hr
Servings: 14
Calories: 258 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
  3. In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
  4. In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
  5. 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.
  6. Gently fold in the strawberries.
  7. Fold in the chocolate chips.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 258

% 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.