These Chocolate Strawberry Muffins taste just like chocolate-covered strawberries, and they're so easy to make! They're fluffy, moist, and so delicious. Fresh sweet strawberries and dark chocolate chips are the perfect combination. They store well and are freezer-friendly!
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Why You'll Love These Strawberry Muffins
Light, fluffy, and delicious - These are like chocolate-covered strawberries in a muffin form. The combination of chopped juicy strawberries and chocolate chips is so good, you'll love these for strawberry season! Greek yogurt makes them extra light, and they're fluffy and moist even with gluten-free flour!
Easy and simple - There are only a few steps to make these, and all you really need is a bowl and a whisk. No need for a mixer or any special appliances or ingredients. It's a great recipe to use up any excess strawberries during the summer!
They store well and are freezer-friendly - You can easily make a double batch and store them for later, either in the fridge or the freezer. They also travel well, so you can bring them to picnics, potlucks, or any other gatherings!
Ingredients
- All-purpose flour - All my baked goods recipes are gluten-free, made with Bob's Red Mill 1:1 flour, but regular all-purpose flour works as well. You'll only need baking powder as a leavening agent, no baking soda.
- Strawberries - I highly recommend using fresh strawberries. While you can probably thaw frozen strawberries and pat them dry, they'll still be very wet and mushy. Fresh, diced strawberries will give you the best flavor and texture.
- Chocolate chips - You can use any chocolate chips you have, but my go-to are dark chocolate chips that are at least 65%. I like using mini chocolate chips because they spread out in the batter better, and each bite has a little bit of chocolate. Chocolate chunks or chopped chocolate will work great as well, though.
- Greek yogurt - I've been adding Greek yogurt to most of my baked goods lately because it makes them extra light and moist. The acidity works with the baking powder and helps raise them extra high. I usually use regular full-fat Greek yogurt, though you can use a vegan alternative as well. Make sure to use plain yogurt without any sweeteners or flavors.
- Milk - I always have either almond milk or cashew milk on hand, so that's what I use, but you can use whole milk or any non-dairy milk you have, except canned coconut milk because it's too thick.
- Eggs - Large eggs help everything bind. I haven't tested a vegan version of the muffins, but if you give it a try, I'd love to hear how it went in the comments below!
- Avocado oil - You can use any neutral-tasting cooking oil here, but I like to use pure avocado oil because I always have it on hand for cooking. Oil gives the muffins a light and cake-like texture. Melted butter might work as well, but it might make them more dense.
- Sugar - The muffins are sweetened with cane sugar. You can also use coconut sugar if you prefer, but I haven't tested the recipe with any liquid sugars. I also like to sprinkle the tops with coarse turbinado sugar before baking. This step is optional, but it makes them extra crispy. Not all of the sugar melts, so it adds a nice crunch.
Variations and Substitutions
- Different berries - If you don't have enough fresh strawberries, you can substitute them with fresh blueberries or fresh raspberries. Be careful that your raspberries aren't too mushy.
- Less sugar - You can use coconut sugar instead of cane sugar and sugar-free chocolate chips. I don't recommend leaving out the sugar altogether to using any sugar substitutes because it could completely change the texture.
- Dairy-free - You can use dairy-free milk like almond milk and vegan yogurt like a good, thick coconut yogurt. Make sure your chocolate chips are also dairy-free.
- White chocolate - You can use white chocolate chips or chopped white chocolate instead of dark chocolate if you prefer.
Step-by-Step Instructions
- Preheat your oven to 400°F and line a muffin pan with paper muffin liners.
- In a medium bowl, whisk together all dry ingredients and set aside.
- In a separate large bowl, whisk together eggs, cane sugar, cooking oil, vanilla extract, and sea salt until well mixed.
- Whisk in Greek yogurt and milk.
- Add the dry ingredients into the wet ingredients in two batches and whisk and fold until just combined. I recommend starting with a whisk and switching to a spoon. It's okay if there are a few flour lumps, they'll mix in further when you stir in the strawberries and chocolate.
- Fold in chocolate chips and strawberries, reserving ½ cup of strawberries and some of the chocolate chips for garnish (optional). Be careful not to overmix the batter to avoid dense muffins.
- Divide the mixture between your muffin cups and garnish with any reserved strawberry pieces and chocolate chips, pushing them in slightly.
- Sprinkle each muffin with turbinado sugar to make the tops extra crunchy and caramelized.
- Bake the muffins in the preheated oven at 400°F for 5 minutes.
- Then, without opening the oven, turn the heat down to 350°F and bake the muffins for another 20-23 minutes. Or until golden and a toothpick inserted in the middle of a muffin comes out clean.
- Take them out of the oven and allow them to cool on a wire rack. Enjoy them warm.
Tips & Tricks!
- Don't overmix your batter - Once you whisk in the flour, I recommend switching to a spoon and folding in the chocolate and strawberries, rather than whisking them in. Overmixed batter might not rise as well, and it bakes more dense. If your muffin tops look unusually smooth, it's because of overmixed batter.
- Add turbinado sugar on top - Adding coarse sugar on top before baking the muffins makes them extra crispy and golden on top, just like the ones from a fancy bakery! This is totally optional, though, if you want to avoid the extra sugar.
- Bake at a higher temperature at first - I recommend starting the muffins at 400°F and then lowering the temperature to 350°F. I find that this way, the muffins rise more and stay high, instead of deflating after you take them out of the oven.
- Warm them up before eating - I like using the oven for this, but you can warm them up in the microwave as well. It melts the chocolate and makes the muffins softer.
Storing and Reheating
Refrigerator: If you plan to eat the muffins within a day and your house isn't too warm, you can leave them out at room temperature, but I highly recommend storing them in the fridge for longer. Keep them in an airtight container in the fridge for up to 5 days. Wait for the muffins to cool down before closing the lid.
Freezer: You can store the muffins in a freezer bag or a freezer-safe container in the freezer for up to 3-4 months. While you can reheat them from frozen, I recommend defrosting them on the counter or in the fridge first to prevent them from staying frozen in the middle.
Reheating: I highly recommend warming up the muffins in the oven before eating. It makes them softer, and it melts the chocolate. Just preheat your oven to 300°F and reheat your muffins on a baking sheet for about 10 minutes. If your muffins are frozen, they'll need longer. You may want to reheat them at 200F instead to avoid the strawberries on top burning.
FAQs
This could happen either when you overmix your batter so it comes up much more dense than fluffy, or it could be because your baking powder is past its expiration date. Sometimes, even when it's not and it just sits in your cupboard open for a while, it could still lose its potency.
Did you use fresh or frozen strawberries? If you used fresh strawberries and the right measurements for everything, this shouldn't happen. If you used frozen ones, they may have released too much water while cooking. I have a note in the recipe card to use less milk when using frozen strawberries.
Similar Baked Goods
Do you want to see other similar easy baked goods with berries or other fruits? Check out any of the five recipes below! The blackberry banana bread is definitely my late summer go-to! To see all the latest ones, head over to Breads and Muffins.
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Have you tried these Strawberry Chocolate Muffins? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Chocolate Strawberry Muffins
- Prep Time: 10 mins
- Cook Time: 28 mins
- Total Time: 38 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Strawberry Muffins taste just like chocolate-covered strawberries, and they're so easy to make! They're fluffy, moist, and so delicious. They store well and are freezer-friendly!
Ingredients
- 2 cups all-purpose flour or a gluten-free blend (I use Bob's Red Mill 1:1 flour)
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 2 large eggs
- ½ cup cane sugar
- ¼ cup cooking oil (I use pure avocado oil)
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- ½ cup Greek yogurt (or good creamy vegan yogurt)
- ¾ cup milk (I use cashew milk or almond milk, when using frozen strawberries, only add ½ cup milk)
- ½ cup chocolate chips or chopped dark chocolate
- 1 ½ cups chopped strawberries (¼-1/2 inch pieces)
- 1 tbsp turbinado sugar (optional)
Instructions
- Preheat your oven to 400°F and line a muffin pan with paper muffin cups.
- In a medium bowl, whisk together flour, baking powder, and cinnamon. Set aside.
- In a large bowl, whisk together eggs, cane sugar, cooking oil, vanilla extract, and sea salt until well mixed.
- Whisk in Greek yogurt and milk.
- Add the dry ingredients into the wet ingredients in two batches and whisk and fold until just combined. I recommend starting with a whisk and switching to a spoon.
- Fold in chocolate chips and strawberries, reserving ½ cup of strawberries and some of the chocolate chips for garnish. Be careful not to overmix the batter.
- Divide the batter between 12 muffin cups and garnish with the reserved strawberry pieces and chocolate chips (optional), and push them in slightly.
- Sprinkle each muffin with turbinado sugar if desired.
- Bake the muffins in the preheated oven at 400°F for 5 minutes.
- Then, without opening the oven, turn the heat down to 350°F and bake the muffins for another 20-23 minutes. Or until golden and a toothpick inserted in the middle of a muffin comes out clean.
- Take them out of the oven and allow them to cool slightly. Enjoy them warm.
Notes
Storing: Store the muffins (once completely cooled) in an airtight container in the fridge for 3-4 days or in a freezer-safe container in the freezer for 3-5 months.
Reheating: I recommend enjoying the muffins warm. If the muffins are frozen, defrost them in the fridge overnight first or reheat from frozen. Transfer the muffins on a small baking sheet to a preheated oven at 300°F for 5-10 minutes or at 250°F for 15-20 minutes if frozen. You might have to slice them in half to get them to warm up in the middle if they’re frozen. I chose a lower temperature for the frozen ones to avoid the chocolate and strawberries burning.
The nutritional facts are only an estimate and will greately vary based on the chocolate chips you use.
Veronika Sykorova says
These muffins are extra fluffy and perfect for using up juicy summer strawberries! You'll love them! :)