Skip to Content

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!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.
Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Strawberry chocolate chip muffins on a baking tray with strawberries.

Strawberry Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Deliciously moist vanilla muffins that are stuffed full of strawberries and chocolate chips!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 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 (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 1 cup (200g) fresh strawberries, chopped
  • 1 cup (175g) chocolate chips

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.
  5. 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.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 199mgCarbohydrates: 40gFiber: 2gSugar: 23gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Overhead shot of a small glass bowl filled with peanut butter truffles.
Previous
No-Bake Peanut Butter Truffles
A no-bake chocolate cheesecake topped with chocolate ganache and chocolate chips on a white cake stand.
Next
No-Bake Double Chocolate Cheesecake

Silvia

Tuesday 12th of January 2021

Love this recipe, but I ALWAYS use rasberries instead of strawberries and white chocolate chips instead of milk/dark chocolate chips, plus coconut oil! Delicious! The tartness of rasberries goes well with the white chocolate chips!

Tracey

Monday 28th of September 2020

I also found the batter to be way too dry. I kept checking the recipe, thinking I must have left something out. I finally added some plain keffir until I got more of a muffin consistency (though still very thick). I wonder if it depends on the consistency of the greek yougurt? Mine was very thick. They are in the oven now, fingers crossed!

Tori

Friday 3rd of April 2020

I, too, was worried because the batter was so dry! I went into the recipe knowing there had been other concerns of this issue and made sure to be cautious with my dry ingredients and if anything, a bit more generous with my wet. Still, the batter was very dry. I added an extra 1/3 cup of yogurt to play it safe (still was very thick after this and had to be plopped in by the spoon into the pan) and the end result was great! The muffins were...barely great haha. They took the full 20 mins in my oven and the tops are a tiny bit dark in some spots, but was needed to ensure the middles were cooked through. I love how they aren't insanely sugary (in bites without chocolate), either.

Sandra Lackenbauer

Friday 12th of July 2019

I just popped these in the oven but I'm feeling apprehensive. Like the previous poster, when I combined the wet and dry ingredients together it made a dough rather than a batter. The consistency was more like a cookie dough. There was no way to pour it into the muffin tray. I had to scoop it in. I hope they turn out!

Grace

Friday 17th of May 2019

We were looking forward to a nice batch of muffins for my daughter, grand daughter and boyfriend. It was all going well until we "folded" it and it was to dry. The texture was doughy and the consistency was what some may call "Sahara like." I was very disappointed.