Why You’ll Love This Recipe
I adore the combination of chocolate and strawberries—it’s classic, indulgent, and loved by everyone. And these muffins bring that delicious pairing to a bakery-style treat that’s easy to make at home. Whether you’re looking for a sweet breakfast, a quick snack or even a simple dessert, these muffins check all the boxes.
- This recipe is super simple and made with ingredients you probably have on hand. Just mix, bake, and enjoy!
- You can easily double the batch if you’re baking for a crowd or want extra to freeze for later.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Chocolate Chip Strawberry Muffins
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 1/2 cups strawberries diced
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 450 degrees. Line a muffin cup with paper liners.
- In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt and 3/4 cup sugar. Add 1 1/2 cups strawberries, diced and stir gently to coat the strawberries with flour.
- In a medium bowl, whisk together 1 egg, 1 cup buttermilk and 1/4 cup vegetable oil. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center.
- Mix lightly until just moistened. Gently fold in 1 cup mini chocolate chips. The batter should be lumpy. Spoon the batter evenly into the prepared muffin tin.
- Decrease the oven temperature to 400 degrees. Place the muffins in the oven and bake for about 20 minutes, or until the tops are light golden brown and spring back when gently pressed.
- Cool on a wire rack for 5-10 minutes before removing muffins from pan to cool completely.
Nutrition
Ingredient Notes and Substitutions
Different Types of Flour
For a slightly heartier texture, you can swap up to ½ cup of whole wheat flour for some of the all-purpose flour. For a gluten free version, use a 1:1 gluten-free flour blend.
Egg-Free Version
For egg-free muffins, choose one of the following options to replace one egg:
- 1/4 cup unsweetened applesauce
- 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes)
No Buttermilk? No Problem
It’s easy to make your own buttermilk substitute at home. Just combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. In a pinch, regular milk will work just fine.
Can I Use Frozen Strawberries?
I recommend fresh strawberries for the best results, but you can use frozen berries if that’s what you have on hand. Be sure to thaw them and pat them dry before you add them to the batter. And don’t forget to toss them with the flour and other dry ingredients to prevent sinking.
Do I Have to Use Mini Chocolate Chips?
I like the way the mini chocolate chips distribute more evenly throughout the muffins, but regular chocolate chips or even chopped chocolate work just as well. Feel free to use milk, semi-sweet, or dark–whichever you prefer.
Recipe Tips
- Don’t overmix! Dense muffins are usually a result of overmixing. Be sure to mix the wet and dry ingredients just until combined. The batter should be lumpy.
- Strawberries (and other fruits) release moisture and can sink to the bottom of baked goods if they’re too wet. Tossing them in a little flour before adding them to the batter will help them stay evenly distributed–so be sure to add the strawberries when indicated in the recipe!
My Muffins Didn’t Rise
There are several things that can prevent muffins and other baked goods from rising.
- Oven temperature is too low: Don’t be afraid of the initial 450°F temperature—this gives muffins a quick rise before reducing the heat. Just don’t forget to turn it down when you put the muffins in the oven.
- Baking powder is expired: Check that your baking powder is fresh by stirring a little into warm water; it should bubble immediately
- Muffin cups are too full: Don’t fill your muffin cups more than 3/4 full to allow room for rising.
Storage and Freezing
- Room temperature: store in an airtight container for up to 3 days.
- Refrigerator: store in an airtight container for up to a week
- Freezer: cool completely, then store in a freezer-safe bag or container for 2-3 months. When ready to eat, thaw muffins room temperature or warm in the microwave for 20–30 seconds.
Variations and Fun Twists
- Instead of mini chocolate chips, try white chocolate, dark chocolate, chopped nuts, shredded coconut, or a combination.
- Swap the diced strawberries for blueberries, raspberries or cranberries. This is a very versatile basic muffin recipes that does well with all kinds of mix-ins.
