These strawberry chocolate chip muffins are so light and every bite is filled with melted chocolate and sweet strawberries. These are the softest, fluffiest muffins and if you’re into fresh strawberries and chocolate, you have to try them.
The batter is easy to make and you don’t even need a mixer for it. You can use the batter right away or if you plan ahead, you can make the batter the day before. The next morning, quickly fold in the strawberries and chocolate, pour the batter into the muffin pan and you’re all set to bake the muffins so they’ll be ready in time for breakfast.
Tools & Equipment
- 12-count muffin pan
- Cupcake liners
- Cutting board
- Ice scream scoop
- Large bowl
- Medium bowl
- Parchment paper
- Paring knife
- Silicone spatula
- Small bowl
- Whisk
- Wire rack
Recipe Tips
Strawberries: It is strawberry season, so used fresh strawberries in this recipe. You can take frozen strawberries if have no fresh berries handy. If you use frozen berries, thaw and patt them dry with a paper towel before adding them to the batter.
Room Temperature: Make sure to bring all cold ingredients to room temperature before starting. If the other ingredients are too cold, the melted butter will slightly solidify and the baked muffins may have greasy, oily spots.
Milk: I used whole milk, however feel free to use any other milk such as skim milk or coconut milk. You can also substitute for non-dairy products.
Chill Overnight: I prefer to chill the batter in the fridge overnight. This step is not mandatory, you can proceed directly with the recipe if you do not want or have the time to wait.
Ingredients for Strawberry Chocolate Chip Muffins
Directions – How to Make Strawberry Chocolate Chip Muffins
Whisk together flour, baking powder, baking soda and salt in a medium bowl until combined. Melt the butter in the microwave. In a large bowl, whisk together the egg, sugar and melted butter until combined.
Stir in sour cream, milk and vanilla extract. Scrape down the sides of the bowl with a silicone spatula. Add the dry ingredients and whisk a few times so they begin to combine.
Then use a silicone spatula and stir until just combined. The batter will be thick. Cover with plastic and chill in the fridge overnight. The next morning, preheat the oven to 218°C/425°F. Line a 12-count muffin pan with cupcake liners.
Wash and pat dry the strawberries. Cut them into small pieces. Remove the batter from the fridge, fold in the strawberries and chocolate chips with a silicone spatula. Do not over mix.
Use an ice cream scoop to pour the batter into the muffin cups, filling them to the top. Sprinkle some granulated sugar on top.
Bake for 5 minutes, then reduce the temperature to 180°C/350°F. Bake for another 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for 5 minutes, then cool completely on a wire rack.
Storing and Freezing Instructions
Storage: These muffins stay fresh stored in an airtight container at room temperature for up to 3 days and in the fridge for up to 1 week.
Freezing Instructions: Freeze muffins in an airtight container for up to 3 months. Allow to thaw overnight in the fridge, then bring to room temperature before serving.
My Summary for Strawberry Chocolate Chip Muffins
Difficulty: Simple.
Taste & Texture: Strawberry chocolate chip muffins taste buttery, fruity and sweet. However, by using semi-sweet chocolate, they are not too sweet. The texture is soft and fluffy and with the chocolate inside also a little creamy.
Time: Making the batter takes about 20 minutes. Preparing the strawberries, finishing the batter and filling into the muffin pan takes about 15 minutes. Baking time is about 25 minutes and cooling time is about 45 minutes.
More STRAWBERRY Recipes
- Berry Galette
- Pavlova
- Strawberry Charlotte Cake
- Strawberry Mousse Cake
- Strawberry Vanilla Layer Cake