I had some extra strawberries that I needed to use before they went bad so I made these strawberry muffins. I love muffins. Especially chocolate and strawberry muffins. Once you make them, it’s like ready to eat breakfast for 12 days. (I just said “like”. I read something recently that declared Californians use the word “like”, like way too much. So, my apologies if you feel I overuse that word.) Okay, so I like, really, really love ready to eat breakfast. I have to make breakfast every morning for two small people so making a third breakfast for myself just doesn’t sound appealing after that. I usually skip breakfast or I eat something that takes little effort, like….a prepackaged granola bar. I know it’s bad to skip breakfast but, ugh, I’m over it by 10am. These strawberry muffins were really easy to make, didn’t take a lot of time and now I have a little something to munch on in the morning for a few days. Breakfast that includes a little chocolate!
The batter for these strawberry muffins is really thick so the strawberries and chocolate chips won’t sink to the bottom. You’ll get bits of each throughout the muffin. It’s wonderful! You could also substitute blueberries or raspberries or any chopped fruit for the strawberries. You could even omit the chocolate chips. I don’t know why you would…unless you’re a crazy person! These strawberry muffins, blueberry muffins, whatever kind of muffins you want, will be a big hit!
- 3/4 cup fresh strawberries, chopped
- 2 cups flour + 2 Tbsp for tossing with strawberries
- 3/4 cup sugar
- 2 tsp baking powder
- pinch salt
- 1 large egg
- 2/3 cup buttermilk
- 1/2 cup canola oil
- 2 1/2 Tbsp plain Greek yogurt
- 1 tsp vanilla extract
- 3/4 cup chocolate chips, chopped roughly into smaller pieces
- Preheat oven to 400°. Line muffin pan with cupcake liners or spray with cooking spray then flour; set pan aside.
- Place chopped strawberries in a small bowl and toss with 2 tablespoons of flour to coat; set aside. In a large mixing bowl, combine 2 cups of flour, sugar, baking powder and salt and whisk to combine; set aside.
- In a medium mixing bowl, combine egg, buttermilk, oil, Greek yogurt and vanilla and whisk to combine. Slowly pour wet mixture over dry ingredients and stir until just incorporated. Batter will be very thick. Fold in strawberries and chocolate chips.
- Fill each muffin cup about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in pan for 15 minutes before removing to cool completely.
- Store in airtight container at room temperature for about 6 days. I usually can't eat them all in 6 days so I freeze them in ziplock bags. To thaw, I place one on a microwave safe plate and heat for about 30 seconds.
Share this:
