Soft, moist, and bursting with flavor, these strawberry chocolate chip muffins don’t even taste like a lightened-up breakfast or snack option. Using applesauce instead of butter or oil keeps these muffins lower in fat, while strawberries and chocolate chips studded throughout add plenty of flavor and texture.
Muffins are always a convenient choice for a quick snack or easy breakfast. They’re a perfect make-ahead baking recipe, and they’re relatively quick and easy to prep. We’re not talking about lots of different steps like, say, chocolate covered strawberry cupcakes. (Which are totally worth the effort, if you’re looking for a more indulgent recipe to add to your baking bucket list!)
Some of my muffin recipes, like these double chocolate muffins or luscious pumpkin cream cheese muffins, can absolutely pull double-duty as breakfast and dessert. But I also appreciate having a few lighter options, like healthy apple muffins, whole wheat banana muffins, and today’s strawberry chocolate chip muffins. Not only do they include a lineup of more wholesome ingredients, but they taste just as delicious as my cupcake-like muffin recipes. Win-win!
You’ll Love These Strawberry Chocolate Chip Muffins
- Easy 9-ingredient, small-batch recipe
- Takes less than 30 minutes from start to finish
- A lightened-up version of chocolate covered strawberry muffins
- No mixer required
- A perfectly festive option to consider when searching for Valentine’s Day dessert recipes, or anytime you have access to fresh strawberries!
Grab These Ingredients
You’ll appreciate the convenient ingredient list—nothing out of the ordinary here. Chances are you have most of these ingredients on hand.
- All-Purpose Flour: This is a key dry ingredient that provides structure and soaks up the wet ingredients. You can use the same amount of white whole wheat flour instead, like we use in these morning glory muffins. Or try a mix of all-purpose flour and whole wheat flour, just like we do for peanut butter banana muffins.
- Baking Soda: To help the muffins rise nice and tall.
- Cinnamon: I love adding cinnamon to muffins. A small amount in these strawberry chocolate chip muffins and in other recipes like jumbo blueberry muffins and jumbo chocolate chip muffins complements and brightens the other flavors; you can’t taste a strong cinnamon flavor at all.
- Granulated Sugar and Brown Sugar: Use a combination of sugars here for a perfect balance of taste and texture. Just 1/4 cup each; or try using 1/2 cup coconut sugar instead.
- Unsweetened Applesauce: This replaces butter and oil. Be sure to use unsweetened plain applesauce. Instead of applesauce, you can try mashed banana, melted coconut oil, or Greek yogurt. See recipe Notes for exact amounts. (I love using a combination of mashed banana and Greek yogurt in these raspberry chocolate chip banana muffins.)
- Egg White: Binds the ingredients together.
- Strawberries and Mini Chocolate Chips: Such a lovely flavor combination! Just like I do with these chocolate covered strawberry muffins, I strongly recommend using fresh strawberries. I like to use mini chocolate chips for more chocolate in each bite, although regular chocolate chips work, too. And if you prefer white chocolate, milk chocolate, or dark chocolate chips, feel free to use them. Whatever chip you like in your chocolate chip cookies, I’m sure you’ll enjoy here!
FAQ: Can I use applesauce to replace the fat in any muffin recipe?
It’s always best to follow a baking recipe as written. In addition to today’s strawberry chocolate chip muffins, I use applesauce in bran muffins, healthy apple muffins, and, of course, applesauce muffins. While these recipes are certainly tasty (and some of my favorites!), they aren’t as rich-tasting as those made with butter or vegetable oil.
When we’re making apple cinnamon muffins or blueberry muffins, the overall taste and texture of the muffin relies on creamed butter. Without it, we’d miss that tender, buttery muffin that teeters on the edge of cupcake land. 😉 Swapping the butter with applesauce wouldn’t work in either recipe.
So, if you’re looking for muffin recipes that use applesauce, stick with those that are specifically tested and written with it. (Like this one!)
If you just can’t get enough of the strawberry + chocolate flavor combo, you’ll also love my recipes for chocolate covered strawberry cupcakes and strawberry cake mix chocolate chip cookies. Or if white chocolate is more your style, try these white chocolate strawberry cupcakes. Plenty of sweet strawberry recipes to go around!
More Muffin Recipes:
- Banana Muffins (a spinoff from my best banana bread recipe!)
- Pumpkin Muffins
- Peach Muffins
- Blueberry Oatmeal Muffins
- Gingerbread Muffins
- And, of course, my favorite base muffin recipe (any add-in/flavor!)
These are lightened-up strawberry chocolate chip muffins. Using less sugar than other muffin recipes, and swapping in applesauce for butter or oil, the muffins are lighter than other varieties. Feel free to use coconut sugar instead of granulated and brown sugars.
- 1 and 1/4 cups (156g) all-purpose flour* (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup (50g) granulated sugar (or coconut sugar)
- 1/4 cup (50g) packed light brown sugar (or coconut sugar)
- 2/3 cup (120g) unsweetened applesauce*
- 1 large egg white
- 2/3 cup (110g) diced fresh strawberries
- 1/3 cup (60g) mini chocolate chips
- Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick cooking spray. I don’t recommend using liners. Set pan aside.
- Whisk the flour, baking soda, and cinnamon together in a large bowl. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the egg white until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix. With a rubber spatula or spoon, gently fold in the strawberries and chocolate chips.
- Divide the batter evenly among 10 muffin cups. Bake for 17–20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine take about 17 minutes. Remove from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
- Freezing Instructions: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
- Special Tools (affiliate links): 12-Count Muffin Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- Whole Wheat Flour: You can use the same amount of whole wheat or white whole wheat flour instead.
- Applesauce: Feel free to replace the unsweetened applesauce with the same amount of mashed banana or Greek yogurt. Or use 1/3 cup (70g) coconut oil, melted.
- Strawberries: Fresh is best for this recipe, but you can use frozen strawberries if needed. For best results, I recommend thawing and patting them dry before folding into the batter.
Keywords: strawberry chocolate chip muffins