Strawberry Chocolate Chip Muffins Recipe (EASY)

If you’re in the mood to bake something sweet, moist, and totally delicious recipe — these bakery style Strawberry Chocolate Chip Muffins are calling your name! Made with creamy sour cream for extra moisture and mini chocolate chips in every bite, these muffins are a favorite in our home for good reason. Juicy strawberries and melty chocolate come together in the fluffiest muffin base — it’s the kind of recipe you’ll want to keep on repeat.

These moist muffins are perfect for a cozy weekend breakfast, packing into lunch boxes, or satisfying that afternoon craving alongside a caramel latte. They’re easy to make, irresistibly delicious, and always a hit with both kids and grown-ups!

If you’re as muffin-obsessed as we are around here, don’t stop at just these Strawberry Chocolate Chip Muffins! You’ll also love my soft and fluffy Banana Chocolate Chunk Muffins for a cozy, chocolatey bake, or the wholesome and fruity Blackberry Oatmeal Muffins — perfect for breakfast meal prep. Pair any of these with a creamy Vanilla Bean Latte for the ultimate homemade coffee shop moment. And if you’re in the mood for something sweet-but-no-bake, you have to try my decadent Nutella Covered Strawberries — they're always a crowd favorite.

Why You'll Love This Easy Strawberry Chocolate chip muffins Recipe

Whether you're baking a batch for Valentine’s Day, weekend brunch, or just craving something cozy from your collection of baked goods, this is an easy recipe that always delivers tender muffins with a soft crumb. Here are some more reasons why you will love this recipe!

• Quick & Easy: All you need is just simple ingredients and a bowl or two to make these moist muffins. Great for beginners or a quick weekend bake under 30 minutes.
• Sweet indulgent: Each bite is bursting with juicy strawberries and gooey mini chocolate chips — it's the kind of combo that never gets old. Agree?
• Beautiful texture: Moist, fluffy, and just the right amount of tender. These muffins bake up beautifully every time with the right amount of sweetness!
• Versatile and family-friendly: Whether it’s breakfast on the go, or brunch or something sweet with your afternoon latte as a dessert, these strawberry muffins always hit the spot among kids and adults!
• Make-Ahead: These chocolate chip muffins are freezer friendly! Make a batch (or two!) and stash some away for later — they reheat like a dream.

What to Serve with Strawberry Chocolate Chip Muffins

• Coffee: A warm, frothy vanilla bean latte or a salted caramel latte is just the perfect match for these muffins. 
• Fresh Fruit or Yogurt: Add a side of Greek yogurt or a small bowl of seasonal berries to keep things light and refreshing like my berry chia seed pudding.
• Scrambled Eggs: Add a savory balance to your muffin plate with fluffy scrambled eggs or quick egg muffins. It's a great way to round out a sweet-and-savory breakfast.
• Sandwiches: Savory options like a hummus veggie sandwich or chicken salad melts pair perfectly with the sweet flavor of strawberry muffins.

Ingredients & Substitutions for chocolate strawberry muffins

If you're a huge fan of soft, fluffy muffins with pockets of melty chocolate and bursts of strawberry flavor, these muffins are about to become one of your new favorite things to bake. The combination of fresh chopped strawberries and mini chocolate chips creates that perfect balance of sweet and fruity in every bite. Let's see the ingredients below!

• All-purpose flour: The base of the muffins, providing structure and softness. You can use  1:1 gluten-free baking blend for a gluten-free version.
• Baking powder: Helps the muffins rise and gives them a fluffy texture.
• Baking soda: Works with the sour cream to create lift and a tender crumb.
• Salt: Balances the sweetness and enhances all the flavors.
• Unsalted butter: Butter adds a rich flavor and moisture. Use softened butter, not melted butter. For substitution,you can use neutral oil (like canola or vegetable oil) for a lighter texture or melted coconut oil for a dairy-free option.
• Sugar: For the sweetness of the muffins. I have used white sugar but you can also use brown sugar instead.
• Eggs: Bind the batter and help the muffins rise. Use flax eggs or yogurt for an egg-free option.
• Vanilla extract: Adds warmth and enhances the flavor.
• Sour cream: Makes the muffins extra moist and tender with a slight tang. You can also substitute the sour cream with Greek yogurt or plain yogurt or whole milk or even buttermilk works.
• Fresh Strawberries: Juicy and sweet strawberries add bursts of flavor throughout.
• Mini chocolate chips: Adds chocolatey goodness in every bite, you can use regular-sized chocolate chips, white chocolate, or dark chocolate chunks based on your preference.

See recipe card for quantities.

How to Make Strawberry Chocolate Chip Muffins

Lets, see how to make the best strawberry chocolate chip muffins with step-by-step process below!

To make these moist and fluffy Strawberry Chocolate Chip Muffins, start by preheating your oven to 425°F and lining a muffin tin. Whisk together the dry ingredients — flour, baking powder, baking soda, and salt — and set aside. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in the eggs, vanilla, and sour cream until smooth. Gently combine the wet ingredients and dry ingredients, being careful not to overmix.

Fold in the diced strawberries and mini chocolate chips, then scoop the batter into the muffin cups, filling them about ¾ full. To get that beautiful golden brown top and tall muffin form, we use an initial high temperature in the oven — it’s honestly the best way to get that bakery-style rise!

Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 15–18 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool slightly on a wire rack before enjoying!

If you want to mix things up next time, try folding in some freeze-dried strawberries for a more intense berry flavor — it’s the only way I’ll do them now when fresh berries are out of season.

Hint: Don’t forget to bake muffins until that golden dome forms — it’s the sweet spot where flavor and texture meet perfectly.

Variations

• Strawberry Banana Chocolate Chip Muffins - Mash 1 ripe banana and fold it into the batter with the strawberries. It adds extra moisture and a naturally sweet twist that pairs beautifully with chocolate!
• Strawberry Coconut Muffins - Swap the chocolate chips for shredded coconut and add a splash of coconut extract.
• Strawberry Double Chocolate Muffins - Mix ¼ cup cocoa powder into the dry ingredients and use dark chocolate chips instead of semi-sweet. Now you’ve got a rich, brownie-like muffin with bright pops of strawberry.
• Mixed Berry Muffins - Mix strawberries with other berries like blueberries or raspberries for a colorful, juicy upgrade — perfect when you need to use up what’s in the fridge!

Equipment

• Mixing Bowls – One for dry ingredients and another for wet ingredients.
• Hand Mixer – For mixing the wet ingredients.
• Spatula  – To fold in the chocolate chips and chopped strawberries.
• Measuring Cup & Spoons – For accurate ingredient measurements.
• Muffin Pan – A standard 12-cup muffin pan for baking.
• Muffin Liners – To prevent sticking and make cleanup easier.
• Ice Cream Scoop  – For evenly filling the muffin cups.

Storage & Freezing Tips for easy strawberry muffins

Room temperature: Store completely cooled strawberry chocolate muffins in an airtight container at room temperature or cover with a clean plastic wrap for up to 2 days. Because the strawberries add moisture, they’re best enjoyed within the first couple of days for that fresh-baked taste.

Refrigerating: If you need them to last a little longer, pop the muffins in the fridge for up to 4–5 days. Warm them up for 10–15 seconds in the microwave before serving to bring back that soft, melty texture.

Freezing: Place the fully cooled muffins in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe zip-top bag or container. Freeze for up to 3 months.

FAQ

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Pairing

These are my favorite dishes to serve with this easy chocolate strawberry muffin recipe:

If you tried this Strawberry Chocolate Chip Muffins recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Strawberry Chocolate Chip Muffins Recipe (EASY)

Abi Guna

These Strawberry Chocolate Chip Muffins are soft, fluffy, and packed with juicy chopped strawberries and melty mini chocolate chips. Made with sour cream for extra moisture and a hint of vanilla for warmth, they bake up beautifully golden brown with a tender crumb. This easy, one-bowl recipe is perfect for breakfast, brunch, or a sweet snack — and freezes well for make-ahead treats!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 Muffins

Equipment

• Mixing Bowls
• Measuring cups and spoons
• Cooling rack
• Muffin Pan
• Hand Mixer

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter at room temperature
• ¾ cup sugar
• 2 eggs at room temperature
• 1 ½ tablespoons vanilla extract
• ½ cup sour cream at room temperature
• 1 cup fresh strawberries diced
• ¾ cup semi-sweet mini chocolate chips

Instructions

 

• Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners or lightly grease with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, using a handheld mixer or stand mixer, beat the room temperature butter and sugar together on medium speed until light and fluffy — about 2 to 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
• Mix in the sour cream, scraping down the sides of the bowl as needed. The batter will look smooth and creamy.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain, the batter will look thick.. Do not overmix the muffin batter.
• Gently fold in the diced strawberries and mini chocolate chips with a rubber spatula, making sure they’re evenly distributed.
• Scoop the batter into the prepared muffin cups using a cookie scoop, filling each one about ¾ full. You can sprinkle a few extra mini chocolate chips and strawberries on top for a bakery-style look.
• Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Serve the muffins to enjoy.

Notes

1. Use only room temperature ingredients for better results.
2. Before folding the strawberries into the batter, toss them in a tablespoon of flour. This helps keep them from sinking to the bottom while the muffins bake.
3. When storing the muffins, line the container with a paper towel to absorb excess moisture and keep the muffin tops from getting sticky!
4. Sprinkle a few extra mini chocolate chips and sliced strawberries on top before baking for a bakery-style look.
5. Baking at 425°F for the first 5 minutes gives the muffins a nice tall rise. Don’t forget to lower the oven temperature to 350°F to finish baking without over-browning the tops.

Keyword Baked, breakfast, muffins, Strawberry

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