Mini Strawberry Chocolate Chip Muffins

These muffins.  You need to make them.  They were so light and fluffy and amazing and just sweet enough.  Although, I will admit, I don’t like my muffins to be overly sweet and cupcake like, so maybe they aren’t sweet enough for everyone.  But I actually thought I could maybe use less chocolate chips next time, which is really unheard of around here, so they must be the right amount of sweet!

These strawberry chocolate chip muffins were even good enough for my fruit hating toddler to enjoy, which is really saying something.  Generally he will refuse to eat anything that has visible fruit in it, but maybe the chocolate won him over.  Understandable really.  Chocolate makes everything better.

If you’re not a fruit hating toddler, you will love the juicy bursts of strawberries in these little muffins.  And if you took the chocolate chips out, although I don’t know why you’d want to, they would be even healthier.  But they already have a pretty low amount of sugar, and Greek yogurt is used in place of the usual oil or butter.  I seriously couldn’t believe how soft and fluffy these muffins were, and since they’re so healthy, you can totally have a couple.  They’re just mini muffins, those calories don’t count anyways.  Right?!Mini Strawberry Chocolate Chip Muffins

Mini Strawberry Chocolate Chip Muffins

Yield: 24 mini muffins

Note: You can use regular plain yogurt in place of the Greek yogurt if that's what you have. These can also be made as 12 full size muffins if you prefer, just add 2-5 minutes to the baking time.

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1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup plus 2 tablespoons plain Greek yogurt
1 large egg, beaten
2/3 cup diced fresh strawberries
1/3 cup mini chocolate chips


  1. Preheat the oven to 350 degrees F. Spray a mini muffin pan with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and cinnamon. In another bowl, whisk together the sugars, yogurt and egg until completely combined.
  3. Add the wet ingredients to the dry and stir until just combined. Gently mix in the strawberries and chocolate chips.
  4. Fill the muffin tin with batter, dividing evenly between the 24 muffin cups. Bake for 15 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to one week, or they can be frozen.


Source: Adapted from Sally’s Baking Addiction .


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