Strawberry Chocolate Chip Muffins Recipe (EASY)
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!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Cooling rack
- Muffin Pan
- Hand Mixer
Ingredients
- 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
- Use only room temperature ingredients for better results.
- 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.
- When storing the muffins, line the container with a paper towel to absorb excess moisture and keep the muffin tops from getting sticky!
- Sprinkle a few extra mini chocolate chips and sliced strawberries on top before baking for a bakery-style look.
- 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.
