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.

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Recently I’ve been spending more time baking healthy muffin recipes. All of us are still working and learning from home, so having breakfast and snacks ready to eat is a must. 

Muffins are easy to make, and I can swap in wholesome ingredients without anyone noticing – my girls think they’re getting a treat!

We love these banana nut muffins, chocolate banana muffins, blueberry Greek yogurt muffins, and healthy carrot cake muffins, and our new favorite is this strawberry chocolate chip muffin recipe.

Reasons You’ll Love This Recipe

Wholesome & Healthy – These strawberry muffins include white whole wheat flour, Greek yogurt, coconut palm sugar, and coconut oil.

Moist – No dry muffins here! Nope, these are super moist and tender.

Delicious – Oh, the flavor! Vanilla and cinnamon muffins with the taste of strawberry and chocolate in every bite. 

Make-ahead – Like all muffin recipes, these can be made on Sunday for breakfast and snacks all week. Or better yet, you can freeze these muffins.

The Ingredients

• White whole wheat flour and all-purpose flour – Using both baking flours gives the muffins a nice balance with flavor and texture, which is nice if you’re just starting with whole grain baking. 
• Cinnamon & pure vanilla extract – This provides a delicious base flavor to the muffin.
• Baking powder & baking soda – This adds volume and helps lighten up the texture of the muffin.
• Eggs – provides structure and volume to the recipe.
• Coconut palm sugar – An unrefined sugar that offers a delicious caramel-like flavor to the muffins. You’ll see coconut palm sugar a lot in my baking recipes. It’s a healthier alternative to brown sugar without ruining the texture or taste of the recipe.
• Salt – this enhances the flavors of the other ingredients.
• Coconut oil – Another favorite ingredient to use in baked goods. Coconut oil creates moist and tender muffins. You can swap any oil for coconut, or you can use melted butter. Please note that if you use butter, the texture of your muffin will be cakier.
• Vanilla Greek yogurt – Greek yogurt is the secret (or not so secret) ingredient to super moist muffins. I like using vanilla Greek yogurt for extra flavor.
• Almond milk – Adding a little bit of almond milk creates the perfect thick, but not too thick, batter.
• Strawberries – Look for ripe, red, and juicy strawberries.
• Semi-sweet chocolate chips – Think chocolate-covered strawberries! That’s the flavor you get when you get that perfect bite of chocolate and strawberries.

Cooking Tips & Substitutions

Use either fresh strawberries or frozen – Both will work great in this recipe. If you use frozen strawberries, then thaw them in the microwave for 20 seconds or so until they are soft enough to chop. 

Don’t be afraid of a thick batter. When you use Greek yogurt in a muffin recipe, the batter will be very thick. This is fine, and even though it might seem like the batter will result in a dense, dry texture, you’ll get a tender, delicious muffin. 

Use a cookie scoop to fill up the muffin cups. A cookie scoop helps you work with a thick muffin batter and measure it out evenly, which results in muffins that are all similar in size. 

Use a flavored Greek yogurt. Strawberry yogurt will provide a more intense strawberry flavor. Lemon-flavored yogurt is also tasty.

Substitute plain Greek yogurt. If you want to reduce the amount of sugar, then skip the flavored yogurt and go with plain.

Stick with a full-fat yogurt – Don’t use fat-free Greek yogurt because it’s filled with additives, preservatives, and sugar and could ruin the chemistry of these strawberry chocolate chip muffins.

Substitute white granulated sugar or brown sugar – I love coconut palm sugar, but white or brown sugar will work just fine if you don’t have any.

Leave the chocolate chips out. What?! Believe it or not but my kids are split down the middle with these strawberry muffins. My oldest loves chocolate chips in the muffins, but my youngest prefers only strawberries. So, often, I make half without chocolate chips. So, if you don’t want chocolate chips, then the recipe will work just fine without them.

Switch up the chocolate chips. Don’t want semi-sweet? No problem! You can swap in white chocolate, dark chocolate, or cacao nibs instead.

Supplies

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

How to Make Strawberry Muffins with Chocolate Chips  (Step by Step)

• First, preheat the oven to 400 degrees. Then line a 12-cup muffin pan with paper liners, or spray with cooking spray. Set it aside.
• Next, if using fresh strawberries, then wash and prep the strawberries. Make sure they are dry before adding them to the batter.
• Get the rest of the ingredients together.
• 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.

How to Store

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

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. 

Other Healthy Strawberry Recipes

• Strawberry Cheesecake Overnight Oats
• Strawberry Overnight Oats
• Strawberry Cheesecake Jars
• Strawberry Mango Smoothie
• Strawberry Pineapple Smoothie

Have you tried this Strawberry Chocolate Chip Muffins recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!