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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 large egg These key ingredients form the base of our muffins. The flour gives structure, while sugar adds sweetness. Baking powder helps them rise, and salt enhances all the flavors. The egg binds the ingredients together, ensuring a moist texture. - ½ cup milk - ⅓ cup vegetable oil - 1 teaspoon vanilla extract The wet ingredients bring moisture and flavor. Milk adds creaminess, while vegetable oil keeps the muffins tender. Vanilla extract gives a lovely aroma and taste that complements the strawberries and chocolate. - 1 cup fresh strawberries, hulled and chopped - ½ cup chocolate chips These mix-ins are the stars of the show! Fresh strawberries add a burst of flavor and moisture. Chocolate chips provide a sweet contrast. Together, they create a delightful balance in every bite. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Line your muffin tin with paper liners or spray it with cooking spray. - In a large bowl, combine 1 ½ cups of flour, ½ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. - Stir them well until they blend into a smooth mix. - In a separate bowl, whisk together 1 large egg, ½ cup of milk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. - Make sure everything is mixed until smooth. - Pour the wet mixture into the bowl with the dry ingredients. - Gently mix until just combined; be careful not to overmix. - Fold in 1 cup of chopped strawberries and ½ cup of chocolate chips. - Scoop the batter into the muffin tin, filling each cup about ¾ full. - Bake for 18-20 minutes or until a toothpick comes out clean. - Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely. To make your muffins light and fluffy, avoid overmixing the batter. When you combine the wet and dry ingredients, stir gently. Mix just until you see no dry flour. Overmixing can make the muffins dense and tough. Remember, small lumps in the batter are okay. They help keep the muffins airy. Selecting ripe strawberries is easy once you know what to look for. Choose berries that are bright red and firm. They should smell sweet and have a shiny surface. Avoid any that are mushy or have dark spots. To store strawberries, keep them in the fridge. Place them in a container lined with paper towels. This will absorb extra moisture and keep them fresh longer. Evenly mixing chocolate chips is key for great flavor. Start by tossing the chips in a bit of flour before adding them to the batter. This helps them stay suspended during baking. When you fold in the strawberries and chips, use a gentle hand. This way, you spread the flavor throughout each muffin. Pro Tips Use Fresh Strawberries: For the best flavor and texture, always use fresh, ripe strawberries. Frozen strawberries can make the muffins soggy. Don’t Overmix: To achieve fluffy muffins, mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins. Test for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean or with a few crumbs, they are ready. Store Properly: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_2}} You can add nuts or seeds to these muffins for a tasty crunch. Walnuts work well. They add richness and texture. Just chop them up and fold them in with the strawberries and chocolate chips. Chia seeds are another great option. They offer healthy fats and a slight crunch. Add about two tablespoons for a fun twist. You can make these muffins dairy-free or gluten-free easily. For dairy-free muffins, swap milk for almond milk or oat milk. Both options work well and keep the muffins moist. If you need gluten-free muffins, use a gluten-free flour blend. Make sure it has xanthan gum for the right texture. Follow the same steps in the recipe for a delicious treat. You can mix up the flavors of these muffins, too! Instead of strawberries, try blueberries or raspberries. They add a juicy burst of flavor. For a chocolate twist, use dark chocolate chips or even white chocolate. Each fruit and chocolate combo offers a new taste adventure. Experiment with your favorites to find the perfect balance. You can store your muffins at room temperature or in the fridge. If you plan to eat them in a few days, keep them in a sealed container at room temperature. This keeps them soft and tasty. If you want them to last longer, store them in the fridge. Wrap each muffin in plastic wrap to keep them fresh. To freeze your muffins, first cool them completely. Place each muffin in a freezer bag. Squeeze out the air and seal it tight. You can stack them in the freezer for up to three months. When you are ready to eat them, take out what you need. To reheat your muffins without losing their soft texture, use the microwave. Heat them for about 10-15 seconds. You can also use an oven. Preheat it to 350°F (175°C) and warm the muffins for about 5-7 minutes. This method helps restore their fresh-baked taste. You can make these muffins healthier by reducing the sugar. Try cutting the sugar by a quarter. This lowers sweetness without losing flavor. You can also use whole wheat flour instead of all-purpose flour. Whole wheat adds fiber and nutrients. Another tip is to add mashed bananas or applesauce. These will keep muffins moist and add natural sweetness. Yes, you can use frozen strawberries. Frozen strawberries are convenient and often cheaper. They are also picked at peak ripeness, so they taste great. However, frozen strawberries release more liquid during baking. This can make your muffins a bit soggy. To fix this, thaw and drain the strawberries first. Pat them dry with a paper towel. This helps keep your muffins fluffy. These muffins last about three days at room temperature. Store them in an airtight container. For longer storage, keep them in the fridge, where they last up to a week. You can also freeze them for up to three months. Just wrap each muffin tightly in plastic wrap before freezing. When you want to eat one, just thaw it overnight in the fridge. These muffins pair well with a variety of sides. Serve them with a dollop of whipped cream for a treat. You can also enjoy them with a side of yogurt. A drizzle of honey adds a nice touch, too. For drinks, try pairing them with coffee or a fruit smoothie. Each of these options enhances the muffin's flavor and makes for a delightful snack. These strawberry chocolate chip muffins are easy and fun to make. We covered the key ingredients, like flour, strawberries, and chocolate chips. I explained the steps to mix and bake them perfectly. You learned tips to keep muffins light and fluffy. Plus, I shared ways to store and reheat them to enjoy later. Experiment with flavors or add nuts for fun twists. Make this treat work for your diet preferences. Enjoy the process and share your tasty results!

Strawberry Chocolate Chip Muffins

Delicious muffins bursting with fresh strawberries and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.5 cups milk
  • 0.33 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cups fresh strawberries, hulled and chopped
  • 0.5 cups chocolate chips

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  • In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract. Stir until smooth.
  • Pour the wet mixture into the dry ingredients, and gently mix until just combined. Avoid overmixing to keep the muffins light and fluffy.
  • Fold in the chopped strawberries and chocolate chips, ensuring an even distribution throughout the batter.
  • Scoop the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve the muffins warm, dusted with powdered sugar and a few fresh strawberry slices on the side for a pop of color.
Keyword chocolate chip, muffins, strawberry