Cupcakes & Muffins/ Easter & Spring/ Summer

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins – Deliciously moist vanilla muffins that are stuffed full of strawberries and chocolate chips!

Strawberry chocolate chip muffins on a baking tray with strawberries.

Muffins for breakfast, anyone? Today, I bring you these deliciously moist Strawberry Chocolate Chip Muffins! Vanilla muffins full of strawberries and chocolate chips. Mmmmm.

Strawberry chocolate chip muffins on a baking tray with strawberries.

Ingredients for Strawberry Chocolate Chip Muffins:

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • baking soda
  • salt
  • large egg
  • vanilla extract
  • vegetable oil
  • greek-style yogurt
  • fresh strawberries
  • chocolate chips

These muffins are super quick and easy to throw together, and can also be made a day in advance to enjoy the next morning. Just pop one in the microwave for a few seconds, and devour a warm, moist and fluffy muffin bursting with juicy strawberries and melty chocolate chips.

The BEST way to start your day!

A strawberry chocolate chip muffin on a baking tray with the wrapper peeled off.

A strawberry chocolate chip muffin cut in half in the wrapper on a baking tray.

Strawberry Chocolate Chip Muffins - Deliciously moist vanilla muffins that are stuffed full of strawberries and chocolate chips! #strawberry #chocolatechip #muffins #muffinrecipes

Try these delicious recipes for breakfast next!

Enjoy! 🙂

Strawberry chocolate chip muffins on a baking tray with strawberries.
5 from 4 votes
Strawberry Chocolate Chip Muffins
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yields: 12 muffins
Calories: 287 kcal
Deliciously moist vanilla muffins that are stuffed full of strawberries and chocolate chips!
Print
Ingredients
  • 2 cups plain/all-purpose flour 250g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup vegetable oil 80ml
  • 1 cup Greek-style yogurt 240g
  • 1 cup fresh strawberries 200g, chopped
  • 1 cup chocolate chips 175g
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

  3. Whisk together the egg, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the strawberries and chocolate chips.

  4. Divide the batter evenly between the 12 muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes

Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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10 Comments

  • Reply
    Demeter | Beaming Baker
    17th May 2017 at 12:58 pm

    These are totally the best way to start your day!! Who doesn’t want a bit of chocolate in the morning? I imagine these beauties taste a bit like chocolate-covered strawberries. And if there’s one thing I just LOVE, it’s have dessert-inspired treats for breakfast! These muffins looks amazing, Marsha. Love that split photo. Pinned, of course! xo

    • Reply
      Marsha
      17th May 2017 at 4:11 pm

      Thanks, Demeter! xo

  • Reply
    Julia @ Happy Foods Tube
    18th May 2017 at 7:18 am

    Oh my Goodness! 🙂 I wish I had some of these on my table right now. They look delicious!

  • Reply
    Ann
    24th May 2017 at 7:45 pm

    What kind of Greek yogurt did you use? 0,1,2% or other?

    • Reply
      Marsha
      24th May 2017 at 10:52 pm

      I use full-fat, but you can use whichever you like!

  • Reply
    Anders Scott
    24th August 2018 at 8:55 pm

    I’ve always had a problem getting muffins from ‘good’ to ‘great’. These were great. The texture came out right, the taste was delicious.

    Here are some things I adjusted, because I always do that when I cook. 1) I cut the sugar down to 1/2 cup, because 2) I used vanilla greek yogurt, which had some extra sugar in it. 3) I used butter instead of oil. 4) I used convect to bake, and set it to 415 F F, which then, for convect gets bumped down in degrees by the oven, because I’ve found that convect tends to run a bit lower than it should. This turned out to be a bit high in temp, and luckily I checked on the muffins and change it down to ‘set at 400 F, and let the oven adjust from there’.

    You could also actually follow the recipe, because it is a good one. Thanks for sharing it Marsha! I appreciate my future breakfasts and snacks!

    • Reply
      Marsha
      24th August 2018 at 9:34 pm

      I’m so glad you enjoyed them! 🙂

  • Reply
    Silvia
    5th December 2018 at 3:09 am

    Great recipe! I used raspberries and 2/3 white chocolate chips instead! Very moist and both sweet and tart!

    • Reply
      Marsha
      5th December 2018 at 8:08 am

      I’m so glad you enjoyed them! 🙂

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