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5 from 18 votes

Strawberry muffins

Moist, fluffy, super tall, flavor rich and easy Strawberry Muffins with ample of chocolate chips and sparkling crunchy tops! 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 5 Muffins
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