Homemade Strawberry Chocolate Chip Muffins made from scratch. These soft and sweet high-top muffins are so quick and easy to make. No electric mixer needed.
It’s muffin time.
Golden muffins filled with juicy, fresh strawberries and a handful of chocolate chips. Look at them with their sky-high muffin tops and soft, cake-like centres.
Bakery-style muffins that you can bake at home. Yes.
If you’re anything like me, you’ve made muffins that were flat or dry or sticky or bland. A far cry from the big, beautiful, crunchy top muffins you often find at bakeries. But through trial and error, I’ve learnt a few tricks to making high-top muffins at home that have a super fluffy interior.
Perfect strawberry muffins
These Strawberry Chocolate Chip Muffins make for a lovely snack or lunchbox treat. They are soft in the centre with a delicious domed muffin top. Filled to the brim with juicy, fresh strawberries and gooey chocolate chips.
Just like my favourite Chocolate Chip Muffins, we use melted butter in this recipe for extra flavour, and buttermilk to ensure they are soft and tender. While there is nothing like eating one warm straight from the oven, they also freeze really well.
Tips for making bakery-style muffins
- Do not over mix your muffin batter. Otherwise, your muffins will be dry and tough. No thank you.
- Be sure to fill your muffin pan to the top with batter. We are so used to only filling the muffin holes 3/4 full or even less for cupcakes, it can feel like a mistake to fill them right to the top. But trust me, that’ll help you achieve some serious height on your muffins.
- Bake your muffins at a high temperature for the first five minutes, then turn your oven down slightly. The high heat will cause the muffins to rise initially so they get that domed top – and will prevent them from spreading out as they bake.
- Don’t over bake them. Take them out once they are golden on top and spring back lightly to the touch.
Commonly asked questions
Yes you can. Add them to the batter frozen (do not thaw). However, since strawberries can be quite juicy, I do think fresh is best.
No. But strawberries and chocolate are a lovely match. Try white chocolate chips for something special.
If you don’t have access to buttermilk, you can make and use your own buttermilk substitute for this recipe. Simply add 1 tablespoon white vinegar or fresh lemon juice to 1 cup of whole or full fat milk. Let it sit for a couple of minutes and then use as normal.
Try not to over mix your muffin batter. Use a light hand to gently fold the batter, and stop once everything is combined. It’s best to stop early, even if there are still a few small patches of flour, then to over mix. Also, don’t over bake your muffins. The buttermilk will lend itself to light and fluffy muffins.
Muffins are best eaten fresh on the day they are made. I recommend storing any leftover muffins in the freezer to maintain freshness.
More muffins to love
- Double Chocolate Muffins
- White Chocolate Raspberry Muffins
- Banana Nut Muffins
- Cinnamon Donut Muffins
- Apple Muffins
Strawberry Chocolate Chip Muffins
Lightly and fluffy high top muffins filled with fresh strawberries and chocolate chips.
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 3 teaspoons baking powder
- 45 grams (1/4 cup) brown sugar
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1/4 teaspoon salt
- 250 grams (2 cups) fresh strawberries, roughly chopped
- 75 grams (1/2 cup) chocolate chips
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease your 12-hole muffin pan well with butter or line with cupcake liners.
- In a large mixing bowl, add flour, baking powder, sugars and salt. Stir briefly. Add chopped strawberries and chocolate chips and stir until strawberries are all covered.
- Heat butter in the microwave until just melted, stirring every 15 seconds. Set butter aside to cool slightly. Add vanilla, eggs and buttermilk to cooled butter and whisk gently just to break up the egg yolks.
- Add wet ingredients to dry ingredients and very gently start to fold the mixture using a spatula or wooden spoon. Fold until the mixture is just combined – be careful not to over mix.
- Spoon out the mixture into your prepared pan, filling each muffin hole to the top. Bake muffins for 5 minutes before turning down the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced and baking for a further 12-14 minutes.
- Muffins will be ready when they spring back lightly to the touch. Leave muffins to cool for 5-10 minutes before carefully removing and placing on a wire rack to cool completely.
Frozen strawberries: You can use frozen strawberries if you prefer. Add them frozen into the muffin batter. Do not thaw and try not to over mix or they will bleed into the batter.
Buttermilk: If you don’t have access to buttermilk, you can make your own. Simply add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole or full fat milk. Let it sit for a few minutes and then use as normal.
Store muffins: Muffins are best enjoyed on the day they are made. Freeze any leftover muffins and simply defrost or warm them in the microwave.
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