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Strawberry Chocolate Chip Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

I love any excuse to enjoy some chocolate at breakfast, so these Strawberry Chocolate Chip Muffins are the perfect breakfast when you are on the go. Or you can enjoy it as an afternoon snack with a cup of tea or coffee. You won't be able to resist these fresh strawberries and bits of chocolate in these muffins. 

Course: Breakfast
Cuisine: American
Keyword: chocolate chips, muffin, strawberry
Servings: 12 muffins
  • 1/2 Pound strawberries
  • 2 Cups Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup plain yogurt I suggest whole fat yogurt
  • 1 large egg at room temperature
  • 3/4 Cup sugar
  • 1/3 Cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 Cup mini chocolate chips
  1. Preheat the oven to 350F. Spray the cups of 12-cup standard muffin tin or a 24- cup mini muffin tin.
  2. Dice the strawberries, set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, mix together the yogurt, egg, sugar, vegetable oil, and vanilla extract.
  5. Fold the dry ingredients into the wet ingredients until just combined- it will still be lumping. Gently fold in the strawberries and chocolate chips to combine and reduce the amount of lumps in the batter.
  6. Divide the batter evenly between the muffin cups. Bake for 18 - 21 minutes for a standard muffin or 17-18 minutes of a mini muffin, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Recipe Notes

Store at room temperature in an air tight container for 2 days. Freeze in a plastic bag, with the air pushed out, for up to 3 months.

Recipe Adapted from Martha's Baking Addiction