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Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins

Strawberry chocolate chip muffins are vanilla and cinnamon flavored strawberry muffins bursting with juicy berries, delicious chocolate chips, and are pillowy soft. You’ll love these for breakfast or snacks.
4 from 1 vote
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Course: Breakfast, breakfast recipe
Cuisine: American
Keyword: Strawberry chocolate chip muffins, strawberry muffins with chocolate chips, strawberry muffins with greek yogurt
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 216kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Mixing spoons
  • Medium cookie scoop
  • Muffin pan
  • Cooling rack

Ingredients

  • 1 cup white whole wheat flour
  • 3/4 cup white all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup coconut palm sugar can substitute white or brown sugar
  • 1/4 cup melted coconut oil can substitute any oil
  • 1 cup vanilla greek yogurt Use strawberry greek yogurt for more strawberry flavor
  • 1/4 unsweetened almond milk
  • 1 1/2 cups hulled and chopped strawberries
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • First, preheat the oven to 400 degrees. Then line a 12-cup muffin pan with paper liners, or spray with cooking spray. Set the muffin pan aside.
  • Sift the flours into a large bowl. Then add the cinnamon, salt, baking powder, baking soda into the flours, and give the ingredients a couple of slow stirs to mix. Set the dry ingredients aside.
  • In another large mixing bowl, whisk together eggs and sugar until smooth and creamy. Then whisk in the yogurt, almond milk, vanilla, and coconut oil.
  • Form a well in the middle of the dry ingredients and then pour in the wet ingredients. Using a mixing spoon or spatula, slowly mix the ingredients until all of the ingredients are combined. Do not over-mix.
  • Gently fold in the strawberries and chocolate chips.
  • Using a medium-sized cookie scoop, divide the batter evenly among the 12-cup muffin pan. Don't worry about the batter being thick because the muffins come out moist and delicious.
  • Bake for 15 – 17 minutes. When a toothpick comes out with only a few crumbs sticking to it, that’s when the muffin is perfectly baked. Do not let these muffins overbake. 
  • Take the muffins out of the oven and let them cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.

Notes

How to Store

Store the muffins in a plastic or glass container at room temperature for up to 2 days. After that, store the muffins in the refrigerator for up to a week.
To freeze the muffins, place the muffins in a freezer bag and lay flat in the freezer or on a baking sheet until frozen. This method keeps the muffins from sticking together. After the muffins are frozen then place the bag wherever you like in the freezer. 
If you plan to take the muffins on the go, then it’s helpful to wrap the muffins individually in plastic wrap.
Frozen muffins will take about 20 minutes to thaw on the counter at room temperature. You can also reheat gently using the microwave. 

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Fiber: 2g | Sugar: 18g