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Strawberry Chocolate Chip Muffins – Deliciously moist vanilla muffins that are stuffed full of strawberries and chocolate chips!
Muffins for breakfast, anyone? Today, I bring you these deliciously moist Strawberry Chocolate Chip Muffins! Vanilla muffins full of strawberries and chocolate chips. Mmmmm.
Ingredients for Strawberry Chocolate Chip Muffins:
- plain/all-purpose flour
- caster/granulated sugar
- baking powder
- baking soda
- 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!
Try these delicious recipes for breakfast next!
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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
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
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.
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?
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Sunday 1st of January 2023
Like many others, I found the batter was way too dry so I added 1/2 cup of milk to allow me to spoon into the muffin cups. They turned out okay but airy.
Sunday 7th of August 2022
I made these muffins and froze them to take on a multi-generational cottage holiday. The small grandkids went crazy over them. The 8-year-old very fussy eater pronounced them "amazing" and went on to say that the strawberry flavour went right into the muffin batter. They disappeared quickly. definitely will make again. good way to use up fresh strawberries that aren't appealing enough to eat as they are on the verge of going off.
Thursday 17th of February 2022
Hi, I made these muffins twice.
First time I made them, I thought the dough was too dry (like a cookie dough) so I added a bunch of yogurt - the consistency was fixed but the result wasn't great, still decent though. sOOO I decided to give it another try and I followed the recipe despite I knew the dough would come hard, and I just went for that. The result was very good. Soft, chocolatey and amazing!
Both times, I halved the dose of the sugar (the yogurt had some sweeteners already) and I used both white and dark chocolate instead of only dark chips. Amazing!
Saturday 8th of January 2022
Hi thank you for the recipe. I am lactose intolerant, any substitute for the Greek yogurt? Thank you.
Sunday 9th of January 2022
Hi Anny! You can use dairy-free / lactose-free yogurt.
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!