Moist, super tall, flavor rich and easy strawberry muffins with ample of chocolate chips and sparkling crunchy tops!

If you love berries these Lemon Blueberry Muffins are a must try! Check out all my other favorite Muffins Recipes too. If you are a breakfast person like me, I got lots of Breakfasts Recipes for you to check out!!

Meet the strawberry chocolate chip muffins you'd want to wake up to!

I mean look at them. They rise taller than mountains and shine brighter than stars! And where juicy strawberries chunks are involved, chocolate chips follow! These muffins are so dreamy.

Inspite of the fact that these muffins are super huge and bulky, there are no dry crumbs in sight. Don't believe me. Look for yourself!

You will sink your teeth only into soft fluffy strawberry muffins. Dotted with melty chocolate and ripen strawberry bits. Want to know what makes it happen? Lets get right into it.

Muffins Ingredients:

Only a few ingredients and you might already have them in your pantry. Buy some berries and whip this batter up! Lets check out what you will need to make these:

• Buttermilk: Makes the softest and the fluffiest muffins! Use buttermilk at room temperature.
• Oil: Second moist maker! Use oil as opposed to butter and your muffins will thank you.
• Chocolate Chips: Using chocolate chips is entirely optional. You may replace them with more strawberries.
• Leavener: We are using baking powder as leavener. Make sure to use fresh leaveners for a perfect rise.

Use Oil and Buttermilk for best Muffins Texture:

Today we are using oil as fat in these muffins just like these Healthy Chocolate Muffins. Since oil stays in liquid form at room temperature, while the butter solidifies. Thus after been baked, it's oil that lets those crumbs in your muffins stay moist.

You could use full fat milk to bake your muffins, but I strongly recommend using buttermilk.

You see when a leavener is mixed with the acidic buttermilk, a chemical reaction takes place, producing carbon dioxide. This in turn creates air pockets in the baked goods, responsible for all that lift. That's only what we desire.

So buttermilk it is! The king of all ingredients, producing super moist and tender muffins we all live for!

Okay, lets not bore you with all of that baking science so much and get straight away to how we are preparing our batter!

How to make Muffins? 

It can't get any easier. One bowl, no mess, no headache, hell no extra dishes! Also no special equipments (more on that in a minute).

• Whisk Wet Ingredients together: We will mix all the wet ingredients together. It is egg, sugar, oil, buttermilk and vanilla in this case.
• Fold in the dry ingredients: Now, sift all the dry ingredients over wet. You could also sift dry ingredients in a different bowl if you wish. Fold using a spatula to form the batter.
• Prepare the fruit and mix it in the batter: Coat chopped strawberries in a tablespoon of flour and fold them into batter.
• Pour batter into pre-prepared liners
• Finally Bake: Bake initially at a higher temperature for 5 minutes. Then keeping muffins in the oven, reduce its temperature and continue to bake them till they are done baking! Initial high temp. allows the muffins to rise quickly without spreading. Then, when we lower the temperature, the muffin gets to bake on the inside.

Yeah. it is that easy!

But baking rewards you only when you follow the procedure to the T and do not over-measure! I repeat DO NOT Over Measure! So keep these cautions on top of your mind and get ready to devour the muffins of your labor!

Tips for perfect muffins:

1. Everything room temperature please. I know you read this on almost every other baking blog! But believe me, it is the small things that make all the difference. Room temperature ingredients combine 16483x better with each other than cold ones!
2. Wash and pat those strawberries dry before cutting them. We don't want them to over-moisten our muffins.
3. I love to top my muffins with a lot of strawberries. That way some of their moisture evaporates away as the muffins bake. And this makes the muffins look so pretty! 😉 Don't worry! There are still tons of strawberries in their center.
4. Don't cut your strawberries too big. Just about ½-3/4 of an inch. I found any bigger chunks turn your muffins a little soggy in the middle.
5. Please, please please don't over fold your muffin batter ever. It results in dense, dry and bone dry baked muffins!

I don't use a jumbo muffin pan for this recipe. Instead I bake them in regular muffin pan, filling them all the way to the top. The initial high temperature (5-6 minutes) will not let them spread at all. On the contrary, your muffins will get those beautiful domed tops. Believe me, those are so satisfying to look at.

The tops are bulkier and even taller than that muffin base itself. Such an unreal sight!

Take it from me, you'd jump out of bed if these were on your breakfast plate.

More Strawberry Desserts you will love:

Oreo strawberry Ice Cream Cake (no bake)

Fresh strawberry Bread

Healthy Strawberry Cups with oats

Strawberry Cookies 

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Recipe

Strawberry muffins

Moist, fluffy, super tall, flavor rich and easy Strawberry Muffins with ample of chocolate chips and sparkling crunchy tops! 

5 from 17 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

US Customary - Metric

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings 5 Muffins

1x2x3x

Calories: 248kcal

Author: Neha

Equipment

• 1 Muffin Pan
• 5 Muffin Liners

Ingredients

• ▢ 1 and ½ Cups(187 g) All purpose flour
• ▢ ¼ teaspoon Salt
• ▢ 2 teaspoon Baking Powder
• ▢ 1 Large Egg (at Room temperature)
• ▢ ¼ Cup Oil (Canola/Vegetable)
• ▢ ½ Cup Buttermilk (at Room temperature)
• ▢ 2 teaspoon Pure Vanilla Extract
• ▢ ½ Cup Granulated Sugar
• ▢ ½ Cup Chocolate Chips
• ▢ ⅔ Cup Strawberry chunks (washed, dried and cut)
• ▢ 1 Tablespoon coarse sugar (for sprinkling)
• ▢ 1 Tablespoon Flour (for coating strawberries)

US Customary - Metric

Instructions

• Preheat your oven to 420℉. Grease/spray a muffin pan or line it with 5 liners. Set aside.
• In a medium bowl add egg and sugar and whisk until combined. Mix in oil, buttermilk and vanilla. Sift all the dry ingredients (flour, baking powder and salt) over the wet and fold until just combined.
• The batter will be thick. Do not over mix. Fold in chocolate chips and flour tossed strawberries. Save half of the strawberries and some chocolate chips to press on top.
• Fill your muffin pan with batter, all the way to top. Press the remaining strawberry chunks and chocolate chips on top. Sprinkle with coarse sugar. Bake at 420℉ for 6 minutes. Then keeping muffins in the oven, reduce temperature to 375 deg F and continue to bake for another 20-25 minutes. A toothpick inserted in the center should come out mostly clean.
• Allow to cool in the pan for 5-10 minutes and cool further down on a wire stand. Enjoy warm and store any left overs in an air-tight container for up to 2 days. 

Notes

Storing Instructions:

• Muffins stay fresh at room temperature for 2 days and can be frozen for up to 3 months.
• Thaw at room temperature/in refrigerator or microwave in small increments until warm before enjoying.

Quick Tips:

1. Wash and pat those strawberries dry before cutting them. Do not skip coating them in flour before folding in the batter. This will prevent the strawberry chunks from sinking down in the muffins as they bake.
2. I love to top my muffins with a lot of strawberries. That way some of the moisture from strawberry chunks evaporate away as the muffins bake. It also makes the muffins look so pretty! 
3. Don't cut your strawberries too big. Just about ½-3/4 of an inch. Any bigger chunks can turn your muffins a little soggy.

Nutrition

Serving: 1Muffin | Calories: 248kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 118mg | Sugar: 5g

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