Strawberry Chocolate Chip Muffins Recipe

Preheat the oven to 400ºF (204ºC). Line 9 wells of a muffin/cupcake pan with liners. Set aside.
In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
1 and ½ cups (180g) all-purpose flour, 1 and ½ teaspoon baking powder, ¼ teaspoon salt
In a large size bowl, combine the sugar, buttermilk, oil, egg, and vanilla extract. Whisk together until smooth.
¾ cup (150g) granulated sugar, 6 Tablespoons (90mL) buttermilk, ¼ cup (60mL) neutral oil, 1 large egg, 1 and ½ teaspoons vanilla extract
Pour the dry ingredients into the wet ingredients, then stir with a large spatula until the batter starts to come together.
Add the diced strawberries and chocolate chips and stir gently until the batter has just come together. Allow the batter to rest for 15 minutes. You do not need to cover it.
¾ cup diced fresh strawberries1, ½ cup (85g) semi-sweet chocolate chips2
When the batter has rested, fill each well with about ¼ cup of batter. I like to use an ice cream scoop with a trigger for this (one full scoop per well).
If desired, top each mound of batter with a few more pieces of diced strawberries (I used an additional ¼ cup total for all 9 wells), a few more chocolate chips, and a sprinkle of sanding sugar.
Bake the muffins for 10 minutes, then reduce the oven temperature to 350ºF (177ºC) without opening the door, and bake for another 18-20 minutes. Muffins are done when a toothpick or cake tester inserted into the center comes out mostly clean and the tops are golden brown. Remove from the oven and allow them to cool in the pan for no more than 10 minutes before removing from the pan to cool completely on a wire rack. Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 week. Muffins freeze well, up to 2 months. Thaw in the refrigerator or heat in the microwave about 15 seconds before serving.

Strawberry Chocolate Chip Muffins Recipe

Ingredients

Instructions

Notes

Nutrition Disclosure