These Strawberry Chocolate Chip Muffins are so fluffy, and loaded with strawberries. Enjoy them for breakfast, a snack, or even a little treat. No mixer required and ready in 30 minutes!

How to make this recipe

• Mix the dry ingredients in one bowl, and the wet ingredients in a separate bowl.

• Mix the wet and dry ingredients together until just combined. You don’t want to over mix or the muffins will not be fluffy.

• Spoon the batter into a muffin pan and sprinkle with sugar.

• Bake the muffins for 20-25 minutes at 350 degrees F. Let cool before digging in!

Tips on making this recipe perfectly

• Once the batter is mixed together it should be baked right away. Some muffin recipes can sit overnight and be fine but it will not work for this recipe. These muffins are best when baked immediately.

• Make sure to fill the muffin cups high enough, so they will rise nicely. This recipe is calculated for exactly 12 muffins. If you get more then 12, that means the muffins pan was not filled enough.

• Use freeze dried strawberries, using fresh or frozen will add more liquid and moisture to the recipe and will alter the texture once they are baked. You get get freeze dried strawberries from, Whole Foods, Amazon, or even Trader Joes.

• Make sure your oven is preheated and very hot, this way the muffins will rise beautifully.

Storing these muffins

Once the muffins are baked they can be stored in an airtight container for 2-3 days at room temperature.

They can also be frozen for 6-8 weeks in an airtight container. When ready to serve, defrost the muffins for several hours and then they can be rewarmed in the oven at 300 degrees F for 5-8 minutes

More muffin recipes to try

Chocolate Peanut Butter Muffins

S’mores Muffins

If you tried these Strawberry Chocolate Chip Muffins or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make them!