april 26, 2025

Eat a sweet muffin and feel like you’ve just had a mini piece of cake. Invariably, muffins are designated as breakfast. I can’t start my day with sweet treats and prefer to enjoy them as a dessert or snack. At breakfast, give me protein and fruit and send me on my way to a productive day. These Strawberry Chocolate Chip Muffins were tested as dessert and that is where they will dwell.

My testers liked the buttery taste and bits of fresh strawberry mingled with dark chocolate chips. We all liked that the texture became silky smooth after a few hours of being covered ( this makes dense cakes more moist and pleasantly soft) and that the sweetness wasn’t too sweet.

Baking with chocolate chips or other solids like nuts means they often sink to the bottom. There are ways to prevent this, and my tip is a variation on the tried and true. After mixing liquid ingredients, I place dry ingredients next, then scatter chips (fruits, nuts, etc). A quick flick of the mixing spatula coats these bits with the flour mixture.

These are similar to Sour Cream Chocolate Chip Muffins in that a tangy ingredient adds to the aroma and taste. Here we use Greek yogurt; however, you may substitute sour cream or buttermilk.

You will love this treat because it’s another way to enjoy spring fruits. Did I mention how easy they are to make? A couple of bowls and no mixer make for a simple prep. Muffins with fresh fruit will last at room temperature for a couple days, then must be frozen. Defrosting at room temperature will take less than half an hour, so you can have your dessert in the time it takes to clear the table.

Strawberry Chocolate Chip Muffins

recipe by Michele Humlan, The Good Eats Company

makes twelve muffins

ingredients

2 cups all purpose gluten free flour ( I like King Arthur measure -for-measure) *
2 teaspoons double acting baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
½ cup cane sugar
½ cup packed light brown sugar
⅔ cup melted and cooled unsalted butter (10 ⅔ tablespoons)
⅔ cup greek yogurt
2 teaspoons pure vanilla extract
2 large eggs at room temperature
1 cup semisweet or dark chocolate chips
1 ⅓ cup finely diced fresh strawberries
* all purpose regular flour works just as well

directions

1. Preheat oven to 375 degrees.
2. Lightly spray 12 cup muffin tin;  alternately, use cupcake liners.
3. In mixing bowl, whisk together flour, salt and leavening agents.
4. Use another mixing bowl to whisk sugars with butter and vanilla, then add yogurt and finish with eggs one at a time, mixing well.
5. Dump dry ingredients atop the wet, then scatter chocolate chips and diced strawberries, using a spatula to lightly coat these bits with flour.
6. Mix all together with spatula.
7. Batter will be very thick; divide it between the oiled cups and bake for 21-23 minutes until tops are golden and set.
8. Turn out muffins onto cooling rack and when cooled to room temperature, keep them covered in a container or bag for several hours to soften the texture.
9. These will keep at room temperature in a cool spot up to 3 days, then freeze  – they defrost quickly.