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.
Why you’ll love it: Everyone loves strawberries dipped in chocolate. Why not muffins with strawberries and chocolate?
How long it takes: 15 minutes to prep, 18 minutes in the oven
Equipment you’ll need: muffin tins, oven, mixing bowls, measuring utensils
Servings: makes 12 muffins
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.
My daughter loves them! We may just have to name them after her.
About This Muffin Recipe
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.
For extra strawberry impact, there’s strawberry jam in the batter along with chopped fresh strawberries. I love to serve these muffins with extra strawberry jam on the side.
I’ll run through the basics of the recipe here to get you started. Look for the printable recipe card near the bottom of the post with complete instructions and nutrition information.
What You’ll Need
- Whole Wheat Flour and All-Purpose Flour: The nutrition in these muffins is enhanced by the inclusion of whole wheat flour; however, to avoid dense heavy muffins, use both types of flours.
- Sugar: Only a half cup!
- Baking Powder and Salt: Normal muffin ingredients which add leavening and keep the muffins from tasting flat.
- Yogurt: Slightly acidic Greek yogurt replaces the milk normally added to muffins, adding protein and calcium and enhancing the texture of the muffins.
- Oil: Use any mild-tasting oil such as canola or vegetable oil.
- Eggs: You’ll need 2 large eggs.
- Strawberry Jam: For extra strawberry oomph!
- Pure Vanilla Extract: Vanilla adds sweet flavor to so many baked goods, including these muffins.
- Strawberries: Fresh strawberries work best. Chop them in fairly small pieces so the muffins bake evenly.
- Semi-Sweet Chocolate Chips: For lots of dark chocolatey flavor! Milk chocolate chips or white chocolate chips can be substituted, if you prefer.
How To Make This Recipe
Preheat your oven and prep the muffin tin. Make sure you have all the ingredients you need. Prep the strawberries so they’re ready to fold into the batter.
Let’s get started! Add the eggs to a bowl and whisk them lightly so the yolks and whites are combined. Add the yogurt, oil, strawberry jam, and vanilla. These are the wet ingredients. Combine them well until the mixture is smooth and blended.
In another bowl, measure out the flour, and add the sugar, baking powder, and salt. Make sure you spoon the flour lightly into the measuring cup. Don’t use the measuring cup to dip into the flour container. The flour will be compacted and your muffins will turn out dry. Whisk the dry ingredients together.
Add the berries and chocolate chips to the dry mixture and lightly stir them in, 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!
It depends somewhat on the recipe. Muffins with thin batter tend to be more cake-like in texture. Most of my muffin recipes have thick batter which makes moist, delicious muffins with a coarse crumb but still tender.
Butter definitely adds more flavor than oil but also adds saturated fat. I find that muffins made with oil have an improved texture, are more moist, keep better, and are easier to make.
Here’s a good tip: Having all the ingredients, including the eggs, at room temperature will help them blend together more easily, giving you light and fluffy muffins.
Make It 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.
- Don’t have whole wheat flour? Instead of the 50/50 mix of flours, 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.
- No strawberries? Try Triple Chocolate Banana Muffins or Pumpkin Chocolate Chip Muffins. We love the “surprise” creamy filling in these Blueberry Cream Cheese 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.
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.
- 2 large eggs
- 1 cup low fat Greek yogurt (see note)
- 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 nonstick 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, sour cream, buttermilk, or milk for the Greek yogurt, if desired.
- White chocolate chips or milk chocolate chips can be substituted for semi-sweet chips.
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.