Moist, fluffy, super tall, flavor rich and easy strawberry muffins with ample of chocolate chips and sparkling crunchy tops!
All my easy muffins recipe for you in one place! I got your breakfasts sorted!
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 ½-3/4 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!
Moist bread with fresh strawberries.
You will love these healthy oats strawberry cups.
Strawberry cookies or their giant version!!!
Can't get over how pretty this smoothie bowl turned out!
Recipe
Easy strawberry muffins with chocolate chips
Ingredients
- 1 ½ Cups(187 g) All purpose flour
- ¼ teaspoon Salt
- 2 teaspoon Baking Powder
- 1 Large Egg (at Room temperature)
- ¼ Cup (60 ml) Oil (Canola/Vegetable)
- ½ Cup (120 ml) Buttermilk (at Room temperature)
- 2 teaspoon Pure Vanilla Extract
- ½ Cup (100 g) Granulated Sugar
- ½ Cup Chocolate Chips
- ⅔ Cup Strawberry chunks (washed, dried and cut)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- 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.
Notes
- 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 ½-3/4 of an inch. Any bigger chunks can turn your muffins a little soggy in the center.
Nutrition
This recipe is adapted from sallysbakingaddiction.com
Denise
Hi! Can olive oil be used instead of canola? Thank you!
GreedyEats
Hi Denise! Yes you can. But the muffins will have an olive oil after taste. I suggest using half olive and half any flavor free oil.
Denise
Thank you. I used coconut oil instead. I think I folded too much. I will try the recipe again!
Dannii
Strawberries and chocolate go SO well together, so they sound amazing in a muffin.
Jordin
This looks like the best pick me up in the mornings! Can’t wait to try this out.
Natalie
WOW these muffins look absolutely amazing! Perfect for weekend brunch!
Lisa Bryan
I can't believe I've never made strawberry muffins before. It seems like such a brilliant idea and a great alternative to blueberry and banana muffins.
Anita
Strawberries and chocolate! My two favorite ingredients in one beautiful batch of muffins, yum. Once the berries season start, I'll be making this nonstop, haha.
Balvinder
Oh my goodness! They look deliciously moist. Strawberries and chocolate make the best pair! I want to pin this but my Pinterest is not working last few months.
GreedyEats
Thanks a lot! Hope you get your pinterest issue fixed soon.
Priya @priyascurrynation
strawberries makes them refreshing. Love this totally.. happy weekend!
GreedyEats
Thank you Priya! <3
Ashika | Gardening Foodie
These muffins look so pretty and must taste so good. Chocolate and strawberry is always a great combination 🙂
GreedyEats
Thank you Ashika! <3
Leanne | Crumb Top Baking
Ever since I saw these on Instagram I've been meaning to pop over to your blog to check out the recipe. They look awesome Neha! Love the chocolate and strawberry studded tops! Beautiful!
GreedyEats
I too love those studs the most Leanne. Thanks for taking time to visit! <3
Kelsie | the itsy-bitsy kitchen
These really do shine brighter than stars! OMG I could eat the whole batch all by myself!
GreedyEats
Don't even begin to ask how many I ate in a go! 😝
amrita
the texture of the muffin is superb...
GreedyEats
Happy to hear it! 🙂
marcie
These muffins look so fluffy and strawberries and chocolate were meant to be together! These would be a hit here!
GreedyEats
Thank you Marcie! I so love them together in baked goods. 🙂
[email protected]
These look like great strawberry muffins Neha. And now is a great time for strawberry muffins here in Scotland because it is strawberry season! Fantastic timing! Thank you. 😀
GreedyEats
I never want this strawberry season to end. Thanks Neil! 😉
Laura
All my favorites here! I love baking with buttermilk, it makes such a fantastic flavor and texture! This recipe is a keeper! Pinning!
GreedyEats
I am so obsessed with buttermilk these days Laura! 😉 Thanks for pinning.<3
Megha
Superb muffins.. Which fruit can replace strawberries in this recipe..
its difficult to find Strawberries in India in August..
GreedyEats
Hi Megha! You can use any other berries, cherries or even pineapple chunks in these muffins. Or replace strawberries with more chocolate chips! So delicious. 🙂
Megha
Thank you.. i shall try and share..! thanks for answering
GreedyEats
You are welcome Megha!
Megha
Can i replace them with mangoes.. sorry for too many questions.. 🙁
GreedyEats
No worries! You sure can Megha! Do share how they turn out. 🙂
Shilpi mathur
Wow it luks yummy and special thanx for useful information .....baking science
GreedyEats
You are very welcome Shilpi! <3
2pots2cook
Keeping for autumn; until then, pinned, shared ! Thank you !
GreedyEats
Thanks for pinning! <3
Angie Schneider
They look so pretty and I bet they taste just as amazing!
GreedyEats
Definitely Angie! <3
[email protected]
I love a chocolate studded muffin and with fresh strawberries...YUM
GreedyEats
Knew you'd like it Patrick!