How long it takes: 15 minutes to prep, 18 minutes in the oven Equipment you’ll need: muffin tins, oven, mixing bowls, measuring utensils Servings: makes 12 muffins But she got me thinking. And yes, she did immediately sit down and write a recipe. Since her recipe included 4 cups of chocolate and 8 cups of sugar, I modified it a bit for you folks. Strawberries dipped in chocolate is a treat most people love. One of my favorite breakfast recipes is chocolate chip granola with strawberries. And I love this no-bake chocolate tart topped with sliced strawberries. There’s just something about red juicy strawberries combined with sweet dark chocolate that is almost addicting. That’s why strawberry chocolate chip muffins are genius! Thank you, E! I made her recipe a bit healthier by using whole wheat flour and Greek yogurt, and yes, a bit less chocolate and sugar. Watch these muffins disappear almost before you get them out of the oven. For extra strawberry impact, there’s strawberry jam in the batter along with chopped fresh strawberries. I love to serve these muffins with extra strawberry jam on the side. Be sure to try my homemade strawberry freezer jam!
Ingredient Notes
Whole Wheat Flour and All-Purpose Flour: The nutrition in these muffins is enhanced by the inclusion of whole wheat flour; however, to avoid dense heavy muffins, use both types of flours. Sugar: Only a half cup! Baking Powder and Salt: Normal muffin ingredients which add leavening and keep the muffins from tasting flat. Yogurt: Slightly acidic Greek yogurt replaces the milk normally added to muffins, adding protein and calcium and enhancing the texture of the muffins. Oil: Use any mild-tasting oil such as canola or vegetable oil. Eggs: You’ll need 2 large eggs. Strawberry Jam: For extra strawberry oomph! Pure Vanilla Extract: Vanilla adds sweet flavor to so many baked goods, including these muffins. Strawberries: Fresh strawberries work best. Chop them in fairly small pieces so the muffins bake evenly. Semi-Sweet Chocolate Chips: For lots of dark chocolatey flavor! Milk chocolate chips or white chocolate chips can be substituted, if you prefer.
How To Make Strawberry Muffins
This is a pretty basic muffin recipe. You’ll need two bowls and muffin tins. It’s up to you whether you want to use cupcake liners or not. I usually spray the muffin tins with non-stick cooking spray and skip the liners. I love the crisp brown edges of muffins. Preheat your oven and prep the muffin tin. Make sure you have all the ingredients you need. Prep the strawberries so they’re ready to fold into the batter. Let’s get started! Add the eggs to a bowl and whisk them lightly so the yolks and whites are combined. Add the yogurt, oil, strawberry jam, and vanilla. These are the wet ingredients. Combine them well until the mixture is smooth and blended. In another bowl, measure out the flour, and add the sugar, baking powder, and salt. Make sure you spoon the flour lightly into the measuring cup. Don’t use the measuring cup to dip into the flour container. The flour will be compacted and your muffins will turn out dry. Whisk the dry ingredients together. Add the berries and chocolate chips to the dry mixture and lightly stir them in, coating the strawberries with flour. This will keep them from sinking to the bottom of the muffins. Fold the wet ingredients into the bowl of dry ingredients, and stir gently until everything is mixed together. Your batter will be slightly lumpy – that’s okay. Don’t over stir. Divide the batter between the muffin cups, pop them into the oven, and bake. That’s all there is to it. Let the muffins cool for 10 minutes before removing them from the pan so they have a chance to firm up a little. Make a cup of coffee or tea while you’re waiting. So easy, right? Bet you can’t wait to take the first taste of your strawberry chocolate chip muffin. Chocolate and strawberries in every bite! Yum!
Recipe Variations
Bakery-sized muffins. Super size these strawberry chocolate chip muffins by using jumbo muffin tins. Sprinkle the tops with turbinado or sanding sugar before baking for a bakery-style flourish. Your yield will be less, and bake time will be longer, depending on the size of the muffins. Greek yogurt substitutions. Use regular yogurt, buttermilk, sour cream, or regular milk instead. Flour choices. Don’t have whole wheat flour? Instead of the 50/50 mix of flours, use 2 cups of all-purpose flour. Alternatively, you can use all whole wheat flour if you prefer. Add spices to the muffin batter such as cinnamon, nutmeg, or cardamom. It’s up to you – flavor the muffins to make your own signature muffin. Chocolate lovers: If you want, double the chocolate in this recipe by adding ¼ cup cocoa powder. Decrease the flour by ¼ cup. Mix the cocoa in well with the dry ingredients. No strawberries? Try triple chocolate banana muffins or pumpkin chocolate chip muffins. We love the “surprise” creamy filling in these blueberry cream cheese muffins.
Storage Tips
While there’s nothing quite like a muffin fresh out of the oven, leftover strawberry chocolate chip muffins keep well, too. Store muffins in an airtight container or bag for up to 3 days. They can be frozen for up to 3 months.
