Strawberry Chocolate Chip Muffins

I wanted to make a scratch strawberry cake.

But when I realized what needed to be done to accomplish that, strawberry muffins sounded real good.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

There’s so many recipes for strawberry cakes and cookies, but most of them involve cake mix. Nothing wrong with Strawberry Cake Mix Cookies or cake mix in general, but I wanted to make a scratch cake.

However, scratch strawberry cakes involve making a homemade strawberry jam of sorts, which is added to the batter, but because of the volume of flour and dry ingredients needed to compensate for all that liquidy jam, the cakes tend to turn out very pale pink and lackluster. Unless you use red food coloring, which seems to defeat the point of a scratch cake, so muffins it is.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

The muffins were proclaimed the “best muffins I’ve ever had” by my taste tester. However, it was 1pm when I gave him the muffins and he hadn’t had breakfast or lunch, so a dirty shoe would taste good by that point.

But he inhaled 3 muffins in 10 minutes. And then 3 more by the end of the first day.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

They’re easy to make, no mixer is needed, and I used frozen strawberries. I’m sure you could use fresh, but fresh strawberries in January aren’t too practical.

What I also love is that the berries don’t all sink to the bottom, a problem that tends to plague fruit-based quickbreads. That wall of berries on the bottom and it tastes fine, but I want the visual appeal of pretty berry chunks in the middle of the muffin, not just sunken at the bottom.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

To combat the sinking issue, the batter is extra thick. Like really thick. It’s hard for berries to move around in such a heavy, thick, dense batter.

I used half of a 16-ounce bag of frozen berries. Allow the berries to come up to room temp for about 10 minutes from the freezer,or just long enough that you can put a pile on your cutting board and chop them. Don’t let them thaw completely because by that point they’re watery and will water down the thick batter you’ve created.

Toss the berries with 2 tablespoons of flour. That’s another trick that helps prevent sinking.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

My berries weren’t very sweet and I only used 3/4 cup sugar to sweeten 1 dozen muffins plus 1 small mini loaf (or ~14 muffins). To compensate for their tartness, I added mini chocolate chips. Chocolate and strawberries are a great combination. Isn’t that what every Valentine’s Day candy company is counting on with chocolate-covered strawberries.

I used mini chips because I like smaller chips in muffins, but if all you have is larger, I’m sure they’ll work.

I used buttermilk, oil, and Greek yogurt, and all three are wonderful for keeping quickbreads soft, moist, springy, fluffy, with just the right balance of lightness and density. I’ve written extensively about buttermilk, most recently in this post. I prefer oil to butter in quickbreads for keeping them moist and soft.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

And even though you’ll still be eating chocolate chips for breakfast, the muffins aren’t overly sweet.

What they are is soft, tender, and moist with big chunks of strawberries in every bite. Who needed that strawberry cake anyway.

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

Strawberry Chocolate Chip Muffins - Soft, moist, easy muffins that are bursting with juicy berries! Great for breakfast or snacks!

Print Print Recipe

Strawberry Chocolate Chip Muffins

The muffins are easy to make, no mixer is needed, and frozen berries are used. Allow the berries to come up to room temp for about 10 minutes from the freezer, or just long enough so you can chop them. Don't let them thaw completely because by that point they're watery and will water down the thick batter. Even though you'll still be eating chocolate chips for breakfast, the muffins aren't overly sweet. I used mini chips because they're less prone to sinking. The muffins are soft, tender, and moist with big chunks of strawberries in every bite and make a great breakfast, brunch, or snack.

Yield: 14 muffins or 12 muffins + 1 mini loaf

Prep Time: 15 minutes

Cook Time: about 20 minutes

Total Time: about 1 hour, for cooling

Ingredients:

8 ounces frozen strawberries, 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)
2 tablespoons all-purpose flour, for tossing with strawberries
2 cups all-purpose flour
3/4 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 large egg
2/3 cup buttermilk
1/2 cup canola or vegetable oil
2 rounded tablespoons vanilla/plain Greek yogurt or sour cream
1 teaspoon vanilla extract
3/4 cup mini semi-sweet chocolate chips (full-size may be used but are more likely to sink)

Directions:

  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 3x5 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. Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or in the freezer for up to 4 months.

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90 Responses to “Strawberry Chocolate Chip Muffins”

  1. #
    51
    Emma @ Bake Then Eat — January 20, 2014 at 1:13 pm

    When using berries in muffins I too toss them in a little flour to stop them sinking, like you I find this works a treat. Nothings better than having fruit all the way through your muffin and not just at the bottom. These look beautiful and I bet they tasted great too :)

    Reply

  2. #
    52
    Siunna — January 24, 2014 at 6:07 pm

    I made these a few days ago and my daughter demolished three of them in one sitting (declaring it was her dinner!). I used fresh strawberries and regular-sized choco chips, but other than that I followed the recipe exactly and it was fabulous! Thanks so much for the easy but totally delish recipe!

    Reply

  3. #
    53
    Amanda Formaro — January 27, 2014 at 4:52 am

    WOW these look positively amazing! I love strawberries and chocolate together so these just HAVE to be good :)

    Reply

  4. #
    54
    Nutmeg Nanny — January 27, 2014 at 10:03 am

    These muffins look gorgeous! I am sure they’ll be gone in a flash when I make them :)

    Reply

  5. #
    55
    Monique @ Ambitious Kitchen — January 29, 2014 at 2:43 pm

    Could be my new favorite recipe of yours – you know how I love muffins!

    Reply

    • Averie Sunshine replied: — January 30th, 2014 at 2:18 am

      You know, knowing you and what you bake, I have a feeling you would LOVE them :) and thanks for the pins tonight!

      Reply

  6. #
    56
    Crystal — March 31, 2014 at 7:43 am

    Nice Recipe, Averie :) Do you think it would work if I put strawberry jam inside? I am a HUGE fan of strawberry jam and I can’t find the frozen or fresh whole berries in my local market :(

    Reply

    • Averie Sunshine replied: — April 13th, 2014 at 5:12 pm

      Possibly – worth a try! Never know til you try!

      Reply

  7. #
    57
    Liliann Laurel — April 13, 2014 at 5:01 pm

    Hi Averie,
    These looked so delicious! made them today – the batter looked perfect, but the muffins completely stuck to the paper liners…. :/ I mean half of the muffin was coming off with the wrapper.. I also noticed that they deflated a bit when I took them out of the oven. I followed the recipe exactly, except one substitution: I used apple sauce instead of vegetable oil (didn’t have any on hand). Could that be the problem?? I often substitute oil for apple sauce and it’s never been a problem thus far.. Would love to try making this recipe again, so your help with this would be greatly appreciated! :))
    ~Liliann

    Reply

    • Averie Sunshine replied: — April 13th, 2014 at 5:15 pm

      Yes, using applesauce instead of oil makes this recipe much lower in fat and there’s no grease/oil/butter present and so the liners could likely stick, and in your case, they did. And if you notice, I didn’t use liners for mine and indicated in the recipe section that I didn’t. And the deflating could be because applesauce is heavier/thicker than oil. I would recommend making the recipe as I wrote it until you have it down pat; then if you want to play around, do so. I’m sure if you make it as written it will work perfectly!

      Reply

  8. #
    58
    ben — June 8, 2014 at 1:36 pm

    I tried these today, although I didn’t have a few too many of the ingredients. I substituted applesauce for the oil, milk+vinegar for buttermilk, and milk+vinegar+butter for sour cream, plus only about 1/3 bag of chocolate chips. Still, they turned out great. Thanks for the recipe.

    Reply

  9. #
    59
    Lynn — June 15, 2014 at 3:51 pm

    Followed the recipe exactly (except used regular sized dark choco chips), and these were some of the best muffins I’ve ever eaten. I plan to use this same recipe for other fruits to see if it works as well (blueberries, mango, banana, etc.). The texture of these muffins was superb. Only one suggestion: I couldn’t figure out how many cups 8 oz. of strawberries equaled. I used fresh strawberries, and guess that maybe it was one cup. So it might be helpful if you put both the 8 oz. and a cup amount in the recipe.

    Reply

    • Averie Sunshine replied: — June 15th, 2014 at 4:05 pm

      Glad you loved them and that they’re the best muffins you’ve ever had – wonderful! One thing is that if I put ‘cups’ and then someone dices the fruit super small, it will come out to more than 8 oz in that 1 cup. Versus if you put 6 large strawberries and just halve them in a cup, only 6 will ‘fit’ in the cup. So that’s why I list it in ounces, but *roughly* speaking, yes, it’s 1 cup.

      Reply

  10. #
    60
    Pam Lutz — June 19, 2014 at 9:42 am

    I made these this morning – just half a batch for DH and myself. I ended up with 8 nicely domed muffins. They were very tasty, but I would cut down on the sweetness just a bit as the chocolate chips add a good amount of sugar too. I used fresh strawberries (weighed with my kitchen scale) and Splenda baking blend (DH is diabetic). I will make these again! Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — June 19th, 2014 at 1:55 pm

      Thanks for trying them and possibly baking with Splenda made them taste sweeter than using regular sugar, even if the ratios were theoretically the same. I find Splenda to give that sharp POP of sweetness that real sugar doesn’t always do. Or you may have had nice and sweet berries (mine weren’t so much!). Thanks for trying the recipe and glad it worked out for you and good to know it’s successful using that baking blend and your hubby can have them, too!

      Reply

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