Strawberry Chocolate Chip Muffins with Fresh Berries

These strawberry chocolate chip muffins are made with a simple flour-and-milk batter, chopped fresh strawberries, and chocolate chips. Melted butter gives a richer flavor; neutral oil can be used instead. Mix the batter only until combined, then bake in a standard 12-cup muffin pan.

Why Make Strawberry Chocolate Chip Muffins

Fresh strawberries add fruit throughout the crumb, and chocolate chips bring a sweet contrast. The ingredient list uses everyday baking staples, and the optional sugar topping gives the muffin tops a little crunch.

Ingredients

• 2 cups (250 g) all-purpose flour
• 2/3 cup (135 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup (180 ml) milk
• 1/3 cup (75 g) melted butter or vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped small
• 3/4 cup chocolate chips
• Optional: 1 tbsp sugar for sprinkling on top

How to Make Strawberry Chocolate Chip Muffins

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg. Whisk in the milk, melted butter or oil, and vanilla.
4. Pour the wet mixture into the dry ingredients. Stir gently just until combined; small lumps are fine.
5. Pat the chopped strawberries dry. Fold them and the chocolate chips into the batter.
6. Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle with the optional sugar.
7. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out without wet batter. Cool in the pan for 5 minutes, then move to a rack.

Serving Suggestions

Serve warm or at room temperature with milk, coffee, or tea. A little butter or cream cheese is an optional accompaniment.

Storage

Cool completely before storing. Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually wrapped muffins for up to 2 months and thaw before serving.

Tips for Soft Muffins

• Cut strawberries small and pat them dry to reduce extra moisture.
• Mix the batter only until the flour is incorporated; overmixing can make muffins dense.
• Use room-temperature egg and milk for easier mixing.
• Check near the early end of the baking range, since pan and oven differences affect timing.
• If using frozen strawberries, keep them frozen, pat away surface ice, and fold them in gently.

Variations

Swap the strawberries for blueberries. Add lemon zest for a citrus note, or mash half a ripe banana into the wet ingredients for a banana variation. These changes will alter the flavor and texture. For another related idea, see blender strawberry chocolate chip muffins. For more information, read King Arthur Baking’s chocolate-chip muffin recipe.

Frequently Asked Questions

Can I use frozen strawberries?
Yes. Keep them frozen, remove surface ice, and fold them in gently. They may release more moisture than fresh berries.

Can I make the muffins dairy-free?
Use plant-based milk and neutral oil instead of butter. Check the chocolate chips for dairy ingredients.

How do I stop muffins from sinking?
Use fresh leavening, avoid overmixing, and bake in a fully preheated oven. Do not open the oven early in the bake.

Can I reduce the sugar?
You can reduce it slightly, but the muffins will be less sweet and may brown differently.

How do I know they are baked?
A toothpick inserted into the center should come out without wet batter. A few crumbs are fine.

Irresistible Strawberry Chocolate Chip Muffins

Print Recipe

These soft and sweet muffins mix fresh strawberries and chocolate chips for a delightful treat.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 12 muffins
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups (250 g) all-purpose flour
• 2/3 cup (135 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup (180 ml) milk
• 1/3 cup (75 g) melted butter or vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped small
• 3/4 cup chocolate chips
• Optional: 1 tbsp sugar for sprinkling on top

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg. Add milk, melted butter (or oil), and vanilla. Mix well.
4. Pour wet mix into dry mix. Stir gently until just combined. Do not overmix.
5. Fold in chopped strawberries and chocolate chips with a spatula.
6. Spoon batter into muffin cups, filling each about two thirds full. Sprinkle tops with a little sugar if you like.
7. Bake 18–22 minutes, until tops are golden and a toothpick in the center comes out clean or with a few crumbs.
8. Cool in the pan for 5 minutes, then move muffins to a wire rack to cool more.

Notes

Serve warm or at room temperature. They pair well with milk, coffee, or tea.