Moist, fluffy, super tall, flavor rich and easy strawberry muffins with ample of chocolate chips and sparkling crunchy tops!
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 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. Flavored with melty chocolate and ripen strawberry bits. Want to know what makes it happen? Lets get right into it.
Easy strawberry muffins: Texture
We are using oil as fat in these jumbo chocolate strawberry muffins. As oil stays in liquid form, while the butter is solid at room temperature. Thus after been baked, it’s oil that lets those crumbs in your muffins stay moist.
You could use full fat/reduced fat milk to bake your muffins, but I strongly recommend using buttermilk.
I use it here, and also here! You see when a leavener is mixed with the acidic buttermilk, a chemical reaction takes place, producing C02. 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!
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).
- We will mix all the wet ingredients together
- Then, sift all the dry ones over them and fold everything to form our batter
- Pour into pre-prepared liners
- Bake! There you have it
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!
Easy strawberry muffins: Cautions
- Everything room temperature please. I know you read this on almost every other baking blog! But believe me, it is small things that make all the difference. Room temperature ingredients combine 16483x better than cold ones!
- Wash and pat those strawberries dry before cutting them. We don’t want them to over-moisten our muffins.
- 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 the centers.
- Don’t cut your strawberries too big. Just about 1/2-3/4 of an inch. I found any bigger chunks turn your muffins a little soggy in the center.
- Please, please please don’t over fold your muffin batter. It results in dense, dry and brick hard 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, they will have 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 pretty and strawberry bakes on my blog-
Oreo strawberry icecream cake (no bake).
Omg this strawberry frosting!
You will love these healthy oats strawberry cups.
Can’t get over how pretty this smoothie bowl turned out!
Easy strawberry muffins with chocolate chips
- 1 1/2 Cups(187 g) All purpose flour
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1 Large Egg (at Room temperature)
- 1/4 Cup (60 ml) Oil (Canola/Vegetable)
- 1/2 Cup (120 ml) Buttermilk (at Room temperature)
- 2 tsp Pure Vanilla Extract
- 1/2 Cup (100 g) Granulated Sugar
- 1/2 Cup Chocolate Chips
- 2/3 Cup Strawberry chunks (washed, dried and cut)
- 1 Tbsp coarse sugar (for sprinkling)
- Preheat your oven to 420 deg F. 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 strawberries. Save some chocolate chips and half of the strawberries to press on top.
- Fill your muffin pan with batter, all the way to the top. Press the remaining strawberry chunks and chocolate chips. Sprinkle with coarse sugar. Bake at 420 deg F for 6 minutes and then keeping muffins in the oven, reduce the 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.
- 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 4 days.
- Muffins stay fresh in the refrigerator for 7 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.
- Wash and pat those strawberries dry before cutting them. We don't want them to over-moisten our muffins.
- 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 cut your strawberries too big. Just about 1/2-3/4 of an inch. Any bigger chunks can turn your muffins a little soggy in the center.
This recipe is adapted from sallysbakingaddiction.com