Strawberry Chocolate Chip Muffins

Print Recipe

5 from 1 vote

Strawberry Chocolate Chip Muffins

This easy buttermilk muffins has fresh strawberries and chocolate chips folded into the batter.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 313kcal

Author: Heather Perine

Ingredients

2 1/2 cups (300 g) all purpose flour
3/4 cup (149 g) granulated sugar
2 tsp. baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg lightly beaten
3/4 cup (180 mL) buttermilk
2/3 cup (160 mL) canola oil
1 tsp vanilla extract
2 cups (134 g)chopped strawberries
1/2 cup (85 g) semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees.
Butter muffin tins or use muffin liners.
In a large mixing bowl, combine flour, sugar baking powder, baking soda, and salt.
In a second mixing bowl, whisk together egg, buttermilk, oil, and vanilla.
Fold wet ingredients into dry.
Gently fold in berries and chocolate chips.
Fill each muffin cup to the top.
Bake for about 20 minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean.

Notes

Storage: Store cooled muffins at room temperature, covered. Keeping them in the fridge will dry them out. They are best if eaten within 2 days.
Freezing muffins: To freeze unbaked: Scoop as the recipe directed into your liners, then freeze the muffin in the tin. Once frozen you can either take them out of the tin (therefore getting your tin back) and place in a zip-loc bag. Or just wrap the whole tin in plastic wrap a few times. Then when ready to bake, just bake frozen (no need to thaw) and add on a few minutes of bake time.
To freeze baked: If you find you have some leftover, then allow them to cool completely and place them in a resealable plastic bag and freeze. When ready to enjoy, I just let mine thaw at room temperature (this happens within a few minutes!) and enjoy.
Measure your flour correctly – Measuring your flour wrong is one reason why homemade muffins don’t come out fluffy and moist like they do as a bakery. The best way is to use a scale and measure by weight. I still love to measure by volume, as I am sure most American home bakers do. So if you do use your measuring cups, then be sure to first fluff up the flour. Then scoop with a spoon into the cup and then level off with a flat edge.
Prepare your pans first. You want to make sure to get those ready before you start measuring. I like to use liners for my muffins and then also spray the top of the pans with non-stick cooking spray. You don’t have to use liners, but then make sure the wells and the top of the tin are sprayed well. But you don’t want your batter sitting around while you get your pans ready, so do this first.
Do not overmix. Once you add the wet ingredients to the dry ingredients, you want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your muffins tough and chewy. And cause “tunneling” which are these long holes throughout your muffins. So. Do. Not. Overmix. Ok? Ok.
Test for doneness. It can be tough to tell if your muffins are done. I like to use a toothpick inserted into a muffin in the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes.
Cool on a cooling rack. Once you have taken your muffins out of the oven you want to move them from a tin to a cooling rack. If you leave the muffins in the tin, then the heat from the tin will cause them to continue to bake possibly causing them to overbake.

Nutrition