Fresh strawberries and oozing dark chocolate are deliciously combined in strawberry chocolate chip muffins. Better for you than bakery muffins, you’ll love this recipe.
While making my blueberry strawberry muffins recently, my daughter, who l-o-v-e-s muffins, asked me if we could add chocolate chips to the batter. Since she wants chocolate chips in everything, I sort of just said, okay, well maybe next time, why don’t you write me a recipe? The usual mom response. You know, when your mom said, “Maybe later,” or “We’ll see,” or “Why don’t you do your homework.”
But she got me thinking. And yes, she did immediately sit down and write a recipe. Since her recipe included 4 cups of chocolate and 8 cups of sugar, I modified it a bit for you folks.
Strawberries dipped in chocolate is a treat most people love. One of my favorite breakfast recipes is chocolate chip granola with strawberries. And I love this no-bake chocolate tart with strawberries. There’s just something about red juicy strawberries combined with sweet dark chocolate that is almost addicting.
That’s why strawberry chocolate chip muffins are genius! Thank you, E! I make her recipe a bit healthier by using whole wheat flour and Greek yogurt, and yes, a bit less chocolate and sugar. Watch these muffins disappear almost before you get them out of the oven.
And yes, my daughter loves them! We may just have to name them after her.
About these strawberry chocolate chip muffins:
This is a pretty basic muffin recipe. You’ll need two bowls and muffin tins. It’s up to you whether you want to use cupcake liners or not. I usually spray the muffin tins with non-stick cooking spray and skip the liners. I love the crisp brown edges of muffins.
Mix the wet ingredients in one bowl:
- strawberry jam
Whisk the mixture until it’s blended.
In a separate bowl, mix together the dry ingredients:
- baking powder
Add the berries and chocolate chips to the dry mixture and lightly stir, coating the strawberries with flour. This will keep them from sinking to the bottom of the muffins.
Fold the wet ingredients into the bowl of dry ingredients, and stir gently until everything is mixed together. Your batter will be slightly lumpy–that’s okay. Don’t over stir.
Divide the batter between the muffin cups, pop them into the oven, and bake. That’s all there is to it. Let the muffins cool for 10 minutes before removing them from the pan so they have a chance to firm up a little. Make a cup of coffee or tea while you’re waiting.
So easy, right? Bet you can’t wait to take the first taste of your strawberry chocolate chip muffin. Chocolate and strawberries in every bite! Yum!
How to make these strawberry muffins your own:
- Want your muffins to look like bakery muffins? Super size these strawberry chocolate chip muffins by using jumbo muffin tins and sprinkle the tops with turbinado or sanding sugar before baking. Your yield will be less, and bake time will be longer, depending on the size of the muffins.
- No Greek yogurt? Use regular yogurt, buttermilk, sour cream, or regular milk instead.
- I use half all-purpose flour and half whole wheat flour. Don’t have whole wheat flour? Use 2 cups of all-purpose flour. Or, if you like, use all whole wheat flour.
- Add spices to the muffin batter such as cinnamon, nutmeg, or cardamom. It’s up to you–flavor the muffins to make your own signature muffin.
- Love chocolate? Double the chocolate in this recipe by adding 1/4 cup cocoa powder. Decrease the flour by 1/4 cup. Mix the cocoa in well with the dry ingredients. Or try Triple Chocolate Banana Muffins!
While there’s nothing quite like a muffin fresh out of the oven, leftover strawberry chocolate chip muffins keep well, too. Store muffins in an airtight container or bag for up to 3 days. They can be frozen for up to 3 months.
Tip: For an easy lunchbox treat, freeze muffins in individual sandwich bags. Put a frozen muffin in the lunchbox and it will be thawed by in time for lunch.
Ready to try more muffins?
I’m always on the lookout for new muffin recipes. From fancy to plain, muffins are a perfect snack, breakfast, or side. Try a few of my favorites:
- Chocolate Cream Cheese Muffins
- Cornbread Muffins with Cheddar – try these with chili or soup!
- Morning Glory Muffins – with pineapple, carrots, raisins, and coconut
- Gingerbread Muffins with white chocolate chips
- Pumpkin Bran Muffins
- Skinny Banana Bread Muffins
- Savory Quinoa Muffins
- Crunchy Walnut Muffins by Unexpected Elegance
- Oatmeal Muffins with Dates and Cranberries by Brown-Eyed Baker
- 2 large eggs
- 1 cup low fat Greek yogurt (or sour cream)
- ½ cup canola or vegetable oil
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup strawberries, hulled and diced
- 1 cup semi-sweet chocolate chips
- Preheat oven to 400℉. Prepare 12 muffin cups by spraying lightly with non stick spray or line with paper liners.
- In medium sized bowl, whisk together eggs, yogurt or sour cream, oil, strawberry jam, and vanilla.
- In separate bowl, whisk together flour, sugar, baking powder, and salt. Add berries and chocolate chips and lightly stir until berries are coated and dispersed.
- Fold wet ingredients into dry ingredients, mixing gently just until combined. Batter will be thick, do not overmix.
- Divide batter into muffin cups. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean or with crumbs clinging. Cool for 10 minutes before removing from tins. Serve warm or at room temperature.
- If preferred, use 2 cups whole wheat flour or 2 cups all-purpose flour.
- Substitute regular yogurt, buttermilk, or milk for the Greek yogurt, if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: I haven’t met anyone who doesn’t like these muffins!
Changes I would make: None are necessary!