Strawberry Chocolate Chip Muffins

These sweet, soft strawberry chocolate chip muffins are perfect for breakfast or just a sweet snack to help you reenergize.

Muffins made with buttermilk are the absolute best! That’s why I made these chocolate and strawberry muffins using buttermilk. I really wanted to make sure they were light and fluffy on the inside but packed with lots of chocolate chips and chopped strawberries. If you try these muffins and love them, then make sure to also try these Funfetti Muffins as well.

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Let’s Talk About The Ingredients

• Flour – Whisk the flour in a bowl with the salt and baking powder.
• Baking Powder – Helps the muffins rise up nicely during the baking process.
• Salt – The salt helps to balance out the sweetness.
• Egg – Mix the egg on low speed with the rest of the wet ingredients.
• Vanilla Extract – A little bit of vanilla boosts the sweetness in these strawberry and chocolate muffins.
• Sugar – White granulated sugar will work well for this recipe.
• Buttermilk – Muffins made with buttermilk are light, fluffy and moist on the inside.
• Oil – I love the texture of muffins made with oil.
• Chocolate Chips – Fold the chocolate chips into the batter.
• Strawberries – Finely chop the strawberries.

Fill each cupcake liner about 3/4 of the way full and bake.

How To Make Strawberry Chocolate Chip Muffins

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the flour, baking powder, sugar and salt. Whisk together to mix.
3. In the same bowl, add the buttermilk, oil, egg, vanilla extract. Mix until all of the ingredients are fully combined.
4. Finely chop fresh or frozen strawberries.
5. Add the strawberries and chocolate chips to the muffin batter and fold them in using a spatula. Do not over mix.
6. Add the cupcake liners to a muffin pan.
7. Spray the cupcake liners with nonstick cooking spray.
8. Use a cookie scoop to add muffin batter to each cupcake liner. They should be about 3/4 of the way full.
9. Place the strawberry chocolate chip muffins in the oven and bake at 350 degrees F for 35-40 minutes or until a toothpick inserted down the center of one of the muffins comes out clean.
10. Remove from the oven and let them sit for about 10 minutes.
11. Transfer to a cooling rack to finish cooling and serve.

Can I Make These With White Chocolate?

These strawberry chocolate chip muffins can certainly be made with white chocolate chips. I used semi-sweet chocolate chips but feel free to substitute for white chocolate, milk chocolate or even dark chocolate if you prefer.

More Recipes Made With Fresh Strawberries

If you love strawberries as much as I do, then here are some great ideas for you. I love cooling down with a glass of this cold Strawberry Milkshake or Strawberry Horchata especially during the summer. I also recommend checking out this recipe for Strawberry Shortbread Cookies made from scratch.

Storing Suggestions

Once the muffins have completely cooled, store them in an air tight container with a piece of paper towel for up to 5 days. The paper towel will help catch condensation inside of the container. You can also freeze leftover muffins for up to 2 months. Make sure to wrap them tightly with plastic wrap and place inside of an air tight container as an extra precaution.

Recipe Notes

• Check on your muffins after 30 minutes. Some ovens bake faster than others and you definitely don’t want to burn your them.
• When I make muffins, I usually mix all of the ingredients in a bowl using a whisk so that I don’t over mix. However, you may also use a hand mixer or stand mixer if that’s easier for you. Just make sure to mix on low speed.
• When checking for doneness, you may have some chocolate or strawberry clinging to the toothpick and that’s fine. But if you see raw batter, then it still needs more time.
• This recipe will work with fresh or frozen strawberries.