Strawberry Chocolate Chip Muffins

These soft and fluffy, strawberry chocolate chip muffins are filled with chocolate chips and fresh berries for a chocolate-covered strawberry experience in every bite.

Servings: 9 muffins

  • 1½ cups (180g) all-purpose flour

  • 1½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup (150g) granulated sugar

  • 6 tablespoons (90mL) buttermilk, room temperature

  • ¼ cup (60mL) avocado or coconut oil

  • 1 large egg, room temperature

  • 1½ teaspoons vanilla extract

  • ¾ cup fresh strawberries + ¼ cup, diced

  • ½ cup (85g) semi-sweet chocolate chips

 

How to make STRAWBERRY CHOCOLATE CHIP MUFFINS:

  1. Preheat the oven to 400ºF (204ºC). Line 9 wells of a muffin pan with liners. Set aside.

  2. In a medium bowl, whisk together the flour, baking powder, and salt.

  3. In a large bowl, combine the sugar, buttermilk, oil, egg, and vanilla extract. Whisk together until smooth.

  4. Pour the dry ingredients into the wet ingredients, then stir with a large spatula until the batter starts to come together.

  5. Add the diced strawberries and chocolate chips and stir gently until the batter has just come together. Allow the batter to rest for 15 minutes.

  6. When the batter has rested, fill each muffin well with about ¼ cup of batter.

  7. Top each mound of batter with a few more pieces of the remaining ¼ cup diced strawberries, more chocolate chips, and a sprinkle of sanding sugar.

  8. Bake the muffins for 10 minutes; then, without opening the door, reduce the oven temperature to 350ºF (177ºC) and bake for another 18–20 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean and the tops are golden brown.

  9. Remove muffins from the oven and allow them to cool in the pan for no more than 10 minutes before removing from the pan to cool completely on a wire rack.


Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 week. Muffins freeze well, up to 2 months. Thaw in the refrigerator or heat in the microwave about 15 seconds before serving.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry