Description
These Strawberry Chocolate Chip Muffins are an easy and delightful treat, perfect for breakfast or a snack. Made with fresh diced strawberries and mini semi-sweet chocolate chips, these muffins combine fruity freshness with rich chocolate in a moist, tender crumb. With a quick preparation and baking time, they are a perfect bake for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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)
Add-ins
- 1 cup fresh strawberries (diced)
- ¾ cup semi-sweet mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners or lightly grease it with nonstick cooking spray to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer on medium speed to beat the room temperature unsalted butter and sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until evenly distributed.
- Incorporate Sour Cream: Stir in the sour cream while scraping down the sides of the bowl as needed. The batter will become smooth and creamy at this point.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until no flour streaks remain and the batter thickens. Avoid overmixing to keep the muffins tender.
- Fold in Strawberries and Chocolate Chips: Using a rubber spatula, gently fold in the diced fresh strawberries and mini chocolate chips, evenly distributing them throughout the batter.
- Fill Muffin Cups: Use a cookie scoop to portion the batter into the prepared muffin cups, filling each about ¾ full. Optionally, sprinkle a few extra mini chocolate chips and strawberries on top for a decorative bakery-style finish.
- Bake Muffins: Place the muffin pan in the preheated 425°F oven and bake for 5 minutes. Then reduce the oven temperature to 350°F and continue baking for 15 to 18 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire cooling rack to cool completely before serving. Enjoy your fresh homemade strawberry chocolate chip muffins!
Notes
- Make sure all your wet ingredients like butter, eggs, and sour cream are at room temperature to ensure proper mixing and a tender crumb.
- Be gentle when folding in the strawberries to avoid mashing them and discoloring the batter.
- Do not overmix the batter once the dry ingredients are added to prevent dense muffins.
- You can substitute sour cream with Greek yogurt for a slight variation in flavor and texture.
- Fresh strawberries are preferred, but if out of season, frozen strawberries can be used—thaw and drain well before folding in.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
