Strawberry Chocolate Chip Muffins – Deliciously moist vanilla muffins that are stuffed full of strawberries and chocolate chips!
Muffins for breakfast, anyone? Today, I bring you these deliciously moist Strawberry Chocolate Chip Muffins! Vanilla muffins full of strawberries and chocolate chips. Mmmmm.
Ingredients for Strawberry Chocolate Chip Muffins:
- plain/all-purpose flour
- caster/granulated sugar
- baking powder
- baking soda
- salt
- large egg
- vanilla extract
- vegetable oil
- greek-style yogurt
- fresh strawberries
- chocolate chips
These muffins are super quick and easy to throw together, and can also be made a day in advance to enjoy the next morning. Just pop one in the microwave for a few seconds, and devour a warm, moist and fluffy muffin bursting with juicy strawberries and melty chocolate chips.
The BEST way to start your day!
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Strawberry Chocolate Chip Muffins
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (80ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
- 1 cup (200g) fresh strawberries, chopped
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk together the egg, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the strawberries and chocolate chips.
- Divide the batter evenly between the 12 muffin cases, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
These are absolutely delicious! So light and fluffy! I didn’t have greek yogurt so I subbed Tillamook vanilla yogurt. Soooo tasty.
Like many others, I found the batter was way too dry so I added 1/2 cup of milk to allow me to spoon into the muffin cups. They turned out okay but airy.
I made these muffins and froze them to take on a multi-generational cottage holiday. The small grandkids went crazy over them. The 8-year-old very fussy eater pronounced them “amazing” and went on to say that the strawberry flavour went right into the muffin batter. They disappeared quickly. definitely will make again. good way to use up fresh strawberries that aren’t appealing enough to eat as they are on the verge of going off.
Hi, I made these muffins twice.
First time I made them, I thought the dough was too dry (like a cookie dough) so I added a bunch of yogurt – the consistency was fixed but the result wasn’t great, still decent though. sOOO I decided to give it another try and I followed the recipe despite I knew the dough would come hard, and I just went for that. The result was very good. Soft, chocolatey and amazing!
Both times, I halved the dose of the sugar (the yogurt had some sweeteners already) and I used both white and dark chocolate instead of only dark chips. Amazing!
Hi thank you for the recipe. I am lactose intolerant, any substitute for the Greek yogurt? Thank you.
Hi Anny! You can use dairy-free / lactose-free yogurt.
Love this recipe, but I ALWAYS use rasberries instead of strawberries and white chocolate chips instead of milk/dark chocolate chips, plus coconut oil! Delicious! The tartness of rasberries goes well with the white chocolate chips!
I also found the batter to be way too dry. I kept checking the recipe, thinking I must have left something out. I finally added some plain keffir until I got more of a muffin consistency (though still very thick). I wonder if it depends on the consistency of the greek yougurt? Mine was very thick. They are in the oven now, fingers crossed!
I, too, was worried because the batter was so dry! I went into the recipe knowing there had been other concerns of this issue and made sure to be cautious with my dry ingredients and if anything, a bit more generous with my wet. Still, the batter was very dry. I added an extra 1/3 cup of yogurt to play it safe (still was very thick after this and had to be plopped in by the spoon into the pan) and the end result was great! The muffins were…barely great haha. They took the full 20 mins in my oven and the tops are a tiny bit dark in some spots, but was needed to ensure the middles were cooked through. I love how they aren’t insanely sugary (in bites without chocolate), either.
I just popped these in the oven but I’m feeling apprehensive. Like the previous poster, when I combined the wet and dry ingredients together it made a dough rather than a batter. The consistency was more like a cookie dough. There was no way to pour it into the muffin tray. I had to scoop it in. I hope they turn out!
We were looking forward to a nice batch of muffins for my daughter, grand daughter and boyfriend. It was all going well until we “folded” it and it was to dry. The texture was doughy and the consistency was what some may call “Sahara like.” I was very disappointed.
Grace, mine turned out similarly. I can’t imagine why, unless it’s because I used light brown sugar? It’s peculiar how much sugar and vanilla extract they have, yet my muffins don’t taste sweet at all…
Great recipe! I used raspberries and 2/3 white chocolate chips instead! Very moist and both sweet and tart!
I’m so glad you enjoyed them! 🙂
I’ve always had a problem getting muffins from ‘good’ to ‘great’. These were great. The texture came out right, the taste was delicious.
Here are some things I adjusted, because I always do that when I cook. 1) I cut the sugar down to 1/2 cup, because 2) I used vanilla greek yogurt, which had some extra sugar in it. 3) I used butter instead of oil. 4) I used convect to bake, and set it to 415 F F, which then, for convect gets bumped down in degrees by the oven, because I’ve found that convect tends to run a bit lower than it should. This turned out to be a bit high in temp, and luckily I checked on the muffins and change it down to ‘set at 400 F, and let the oven adjust from there’.
You could also actually follow the recipe, because it is a good one. Thanks for sharing it Marsha! I appreciate my future breakfasts and snacks!
I’m so glad you enjoyed them! 🙂
What kind of Greek yogurt did you use? 0,1,2% or other?
I use full-fat, but you can use whichever you like!
Oh my Goodness! 🙂 I wish I had some of these on my table right now. They look delicious!
Thanks, Julia!
These are totally the best way to start your day!! Who doesn’t want a bit of chocolate in the morning? I imagine these beauties taste a bit like chocolate-covered strawberries. And if there’s one thing I just LOVE, it’s have dessert-inspired treats for breakfast! These muffins looks amazing, Marsha. Love that split photo. Pinned, of course! xo
Thanks, Demeter!