Strawberry Chocolate Chip Muffins

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Packed with gooey chocolate chips and juicy fresh strawberries, these strawberry chocolate chip muffins are quick to whip up and a breakfast favorite!

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 269kcal

Ingredients

3/4 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
1/4 cup Greek yogurt
2 teaspoons vanilla extract
3/4 cup 2% or skim milk
2 cups plus 1 tablespoon all-purpose flour, divided (spooned and leveled)
4 teaspoons baking powder
1/4 teaspoon salt
1 cup strawberries, cut into 1/4-in cubes
3/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350F. Line a 12-cup muffin pan with wrappers and set aside.
In a large bowl, beat sugar, melted butter, eggs, yogurt, vanilla, and milk until smooth. In a separate bowl, combine 2 cups flour, baking powder, and salt.
Fold flour mixture into liquid until batter is just combined. In a small bowl, toss strawberries with remaining 1 tablespoon flour until evenly coated. Gently fold strawberries and chocolate chips into muffin batter.
Divide muffin batter between prepared cups, filling each cup to the brim with batter. Bake muffins at 350F 20-25 minutes until muffins are golden brown and a toothpick inserted in center of a muffin comes out clean.
Cool muffins on a wire cooling rack and serve. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 3 days. Muffins may also be frozen up to 2 months.

Nutrition