Strawberry Chocolate Chip Muffins
Fluffy, soft chocolate chip muffins studded with fresh strawberries. Perfect for the summer season as breakfast or dessert. Made with Greek yogurt, the whole family is sure to love these!
Cook Time20 mins
Total Time20 mins
Servings: 12 -14 muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- 1 cup chopped fresh strawberries
- 3/4 cup chocolate chips
Preheat the oven to 425°F. Lightly grease a standard-size muffin pan or line with muffin cups and grease the muffin cups.
Beat together the butter and sugar until fluffy, about 2 minutes. Beat in the eggs one at a time. Stir in vanilla extract just until combined. Scrape down the bowl.
In a small bowl combine the flour, baking powder, baking soda, and salt. Alternately add dry ingredients with Greek yogurt to the creamed mixture. Do not over mix. Stir in the chocolate chips and strawberries.
Scoop the batter into the muffin cups very close to the brim. Don't overfill.
Bake muffins at 450 degrees for about 5 minutes. Lower oven temperature to 350 degrees. Continue to bake 12-15 minutes or until a toothpick inserted into the center of one comes out clean. Remove to a wire rack to let cool for 10 minutes. Remove from muffins tins and cool completely.