Best Strawberry Chocolate Chip Muffin Recipe: Moist and Fluffy
Follow this simple tutorial to bake moist, bakery-style strawberry chocolate chip muffins from scratch. This recipe uses fresh strawberries and provides clear steps for perfect results every time.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/2 cup plain yogurt or sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries, chopped
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes the dry ingredients.
- In a separate medium bowl, whisk the egg, milk, yogurt or sour cream, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix the batter; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
- Gently fold in the chopped strawberries and chocolate chips. To prevent sinking, toss the berries and chips with one tablespoon of the flour mixture before adding them to the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, use room temperature milk and yogurt.
- If using frozen strawberries, do not thaw them before adding them to the batter.
- These muffins freeze well. Store cooled muffins in an airtight container for up to 3 days at room temperature or up to 3 months frozen.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 25