These strawberry chocolate chip muffins are an easy muffin recipe that gives you that bakery-style flavor you love!
Homemade muffins hit the spot especially when they’re made with fresh strawberries! These make such a great quick and easy snack, breakfast, dessert or whip up a batch for the farmers market!
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Why you’ll love these easy strawberry muffins
- It’s simple. This recipe will produce a fluffy muffin with just basic ingredients! There’s no sour cream, greek yogurt, or special ingredients in this recipe. Just kitchen staples… making this one of my favorite muffin recipes!
- It’s quick! In under 30 minutes, you can make a batch of these fluffy strawberry muffins. Since you can quickly make this recipe, it makes it the perfect last-minute dessert to have with a cup of iced coffee.
- It uses fresh fruit. Is there anything better than freshly chopped juicy strawberries in baked goods?? Especially when they’re paired with mini chocolate chips!? There’s no better combo in my opinion and they remind me so much of bakery muffins!
What makes muffins light and fluffy?
There are a few key things you can do to achieve light and fluffy muffins. The first is make sure your eggs and oil are at room temperature before combining with the other ingredients. When at room temperature, it allows the batter to trap air and expand while baking. In addition to that, baking powder allows baked goods rise in the oven. When your muffins expand and rise in the oven, they come out light and fluffy!
Strawberry Chocolate Chip Muffin Ingredients:
- 1 ½ Cups All-Purpose Flour (I would love to hear if you experiment with coconut flour, whole wheat flour, or almond flour for a more healthy muffin!)
- ½ Cup Granulated Sugar
- ¼ Cup Brown Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Ground Cinnamon
- 2 Large Eggs
- ½ Cup Vegetable Oil
- 1 Tsp Vanilla Extract
- 1 Cup Chopped Strawberries
- ½ Cup Mini Chocolate Chips
Step by Step Directions:
- Preheat oven to 350 degrees Fahrenheit and prepare a muffin tin with cooking spray.
- In a large mixing bowl, mix flour, sugar, baking powder, and cinnamon.
- In a separate bowl whisk eggs, vegetable oil, and vanilla extract.
- Combine wet ingredients with dry ingredients and mix well (Image 1).
- Fold in diced strawberries and chocolate chips (Image 2).
- Divide batter evenly in a muffin tin (or muffin cups) to make 12 muffins (Image 3).
- Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean (Image 4).
- Allow cooling slightly before removing from muffin tin and if desired, place on a wire rack to cool. Enjoy!
Expert tips and FAQ’s
You can store leftover muffins in an airtight container, or a container tightly covered with plastic wrap, at room temperature for up to 4 days. I find they stay best if you line the bottom of your airtight container with paper towels and then place the muffins on top.
There are a couple of secrets to making extra moist muffins. Adding oil into the batter is guaranteed to make moist muffins but you also want to make sure you are not over-mixing your muffin batter or over-baking your muffins.
Yes! You can substitute milk chocolate chips for dark chocolate chips. Dark chocolate chips are not as sweet but they have many health benefits!
Adding more fresh fruit
If you want to add more than just fresh strawberries, you can add cherries, blueberries, and/or raspberries to this recipe. If you do choose to add extra fruit, make sure it’s chopped and then fold it in with the chocolate chips. This is a great way to use up any fruit that may be aging quickly!
What to serve with this recipe
A sweet treat pairs so well with a crispy piece of bacon in the mornings! I love making bacon in the air fryer because it’s quick and the clean-up is easy! If bacon isn’t your thing, you can pair thee fluffy muffins with a sausage breakfast casserole!
Related Recipes
If you’re a strawberry lover you have to check out these strawberry cheesecake cookies! They are to-die-for and a crowd favorite at parties. As I said before, nothing beats a sweet treat for breakfast! My boys love my easy peach turnovers and my easy blueberry turnovers in the morning!
Strawberry Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup diced strawberries
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare a muffin tin with cooking spray.
- In a large bowl, mix flour, sugar, baking powder, and cinnamon.
- In a small bowl whisk eggs, vegetable oil, and vanilla extract.
- Combine wet ingredients with dry ingredients and mix well.
- Fold in diced strawberries and chocolate chips.
- Divide batter evenly in a muffin tin to make 12 muffins.
- Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
- Allow cooling slightly before removing from muffin tin. Enjoy!
Rebecca Hanson says
omg, flavor explosion in my mouth! I didn’t have quite enough oil so I used milk for the rest, used splenda for my white sugar, cut some calories, still tastes marvelous!
Jessica says
Ahhh!!! This is so exciting to hear! Thank you so much for sharing how you substituted some ways to cut some calories. I’m so glad that you liked them!
Kiera says
These muffins are so good! Can’t wait to make them again, my kids loved them! Thanks for sharing!
Jessica says
Aww, I’m so excited to hear that you liked them, thank you so much for sharing!