There’s nothing like warm, bakery-style muffins that combine juicy fruit with rich chocolate.
These strawberry chocolate chip muffins are soft, fluffy, and studded with sweet berries and melty chocolate, making them a perfect treat for breakfast or dessert.
Why You’ll Love This Recipe
The batter comes together quickly with simple pantry ingredients.
Strawberries add a fresh, fruity burst while chocolate chips bring indulgent sweetness.
Each muffin bakes up golden with a tender crumb.
They’re freezer-friendly and reheat beautifully.
What You’ll Need (Ingredient Highlights)
Greek yogurt keeps the muffins moist and light.
Fresh strawberries add natural sweetness and flavor.
Semisweet chocolate chips balance the tartness of the fruit.
Butter gives richness, while milk helps create a soft texture.
Baking powder ensures tall, fluffy muffins.
Pro Tips Before You Start
Toss strawberries in flour before adding to the batter so they don’t sink.
Don’t overmix once you add the dry ingredients; it keeps muffins tender.
Fill muffin cups to the top for bakery-style domes.
Cool muffins fully before storing to prevent sogginess.
How to Make Strawberry Chocolate Chip Muffins
Step 1 – Prep the pan
Preheat oven to 350°F.
Line a 12-cup muffin tin with paper liners.
Step 2 – Mix wet ingredients
In a large bowl, whisk together sugar, melted butter, eggs, yogurt, vanilla, and milk until smooth.
Step 3 – Combine dry ingredients
In another bowl, mix flour, baking powder, and salt.
Step 4 – Fold together
Gently fold dry mixture into the wet batter until just combined.
Step 5 – Add fruit and chocolate
Toss diced strawberries with a little flour.
Fold in strawberries and chocolate chips.
Step 6 – Bake
Divide batter evenly into prepared muffin cups.
Bake 20–25 minutes, until golden and a toothpick comes out clean.
Step 7 – Cool and serve
Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.
What to Serve Them With
Enjoy with coffee or tea for a sweet breakfast.
Pair with a fruit salad for brunch.
Serve warm with a dollop of whipped cream for dessert.
Variations / Substitutions
Swap strawberries for blueberries or raspberries.
Use white chocolate chips for a sweeter twist.
Add a streusel topping for extra crunch.
Make mini muffins by reducing baking time.
Storage & Leftovers
Store at room temperature in an airtight container for 2–3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze cooled muffins for up to 2 months; thaw before serving.
FAQs
Can I use frozen strawberries?
Yes, but thaw and pat dry before using to avoid excess liquid.
Can I make these dairy-free?
Yes, substitute plant-based milk, yogurt, and butter.
Can I use whole wheat flour?
Yes, replace up to half the flour for a nuttier flavor.
How do I prevent muffins from sticking to the liners?
Use parchment liners or lightly spray paper liners with cooking spray.
Can I double the recipe?
Yes, bake in two muffin tins or in batches.
Do I have to use yogurt?
Yogurt keeps them moist, but sour cream works as well.
Final Thoughts
These strawberry chocolate chip muffins are a perfect balance of fruity freshness and rich chocolate indulgence.
They’re easy to make, versatile, and sure to disappear quickly from the table.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.