Strawberry Chocolate Chip Muffins
Serves 14
15 mins prep
20 mins cook
25 mins Additional Time
60 mins total
Soft, moist, easy strawberry muffins that are bursting with juicy berries and chocolate chips! Great for breakfast or snacks!
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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 3×5 mini loaf pan. My oven is small and that setup works; discard extra batter if that’s easier.
Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
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.
Gently fold in the strawberries.
Fold in the chocolate chips.
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.
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.
Allow muffins to cool in pan for about 15 minutes before carefully removing.