Eggless Strawberry and chocolate-chip muffins that are a hit with kids and perfect as breakfast or a quick travel snack!
Its officially Strawberry season here! Or also every bakers’ favorite season!
Though strawberries are now available nearly year-round, nothing beats the flavour of fresh seasonal fruit! And berries were basically made for baking. Right?!
I’ve obviously been O’ding on the fruit this month and have replenished the freezer stock as well. But the one thing I’ve been making on repeat this season are these strawberry chocolate chip muffins because Vansh can’t seem to get enough of them! The guilty-mom in me is justifying it by saying at least he’s eating his fruit! LOL! But hey, a muffin rather than a cupcake right!
So what’s special about these muffins? Only that they’re
- moist
- soft
- quick-to-make
- need only a few ingredients
- feel like a treat
- easy to carry
- great tiffin snack
- good as breakfast too
…yes and I’m only getting started. Can you imagine that my 5 year old who often finds muffins too dry and would rather go for a cupcake ate the first bite of this strawberry chocolate chip muffin and said “This is the softest muffin ever! Seems like you’ve finally figured out the secret (to making a good one)!”
Feisty little fellow! Can’t blame him though coz he obviously takes after his mum! Both with his tongue and his sweet tooth.
Thankfully, it’s a super easy recipe, with only a few ingredients…
- Flour
- Butter
- Sugar
- Yogurt
- Baking powder & Baking Soda
- Vanilla Extract
- Strawberries
- Chocolate-chips
…and even fewer steps.
Plus it’s adaptable to changes so you can really customize it the way you like.
Want to use whole-wheat flour instead of all-purpose? Go ahead.
Want to skip the chocolate-chips? Sure, no problem!
Want to switch the strawberries for blueberries or raspberries? Why not!
You get the point!
Just a few more things before we get into the recipe –
Yogurt
Use thick curds or yogurt – home-made or store-brought, either is fine. However if your yogurt is too sour, you may need to adjust the level of sugar in the recipe.
Fresh/frozen Fruit
If you don’t have seasonal fruit on hand, and are still hankering for these muffins, frozen fruit also works just fine in the recipe. The best part is that you won’t need to thaw the fruit before using. Just add smaller pieces though so they don’t sink all the way to the bottom.
I’m not so sure about using canned fruits.
The rest is pretty much a simple creaming method of beating the butter and sugar, adding yogurt and vanilla, and whisking in the dry ingredients. Also I’ve found the high temperature to create a beautiful crusty top the way I like my muffins to have. You could just as easily bake at a few degrees lower to keep the top soft.
So go on, try out the recipe and tell me what you think of it. For a quick video tutorial on this recipe, check this out – Eggless Strawberry and Chocolate Chip Muffins
Also check out these other fruit based recipes
- Banana walnut bread
- Apple upside down cake
- Orange Almond Cake
- Lemon Loaf Cake
- Fresh Cherry Cobbler
- Passionfruit baked yogurt
Eggless Strawberry Chocolate-Chip Muffins
Ingredients
- 1 cup All purpose flour
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ cup Butter
- ⅓ cup Caster Sugar
- ½ tsp Vanilla Extract
- ¼ cup Chopped strawberries
- ¼ cup Chocolate-Chips
- ½ cup Yogurt
Instructions
Instructions
- Line a muffin pan with either paper liners or grease with butter and keep aside. Pre-heat the oven to 190°C.
- In a bowl, sieve the flour, baking powder and baking soda together.
- In another bowl, cream the butter till it turns pale and light. Add the sugar and beat again for a minute. Add yogurt, and vanilla extract and beat again till combined.
- Add the dry ingredients to the wet mix in large spoonfuls mixing with a spatula or with a wooden spoon as you go. Stop mixing when no streaks of dry flour are visible.
- Fold in the chopped strawberries and chocolate chips. You could save a few to add on top.
- Fill the liners to about 3/4 mark and sprinkle the remaining chocolate-chips on the top of each muffin batter. Bake for 20-25 minutes or until a toothpick comes out clean.
I love all your recipes!! Tried many of them and every time it’s a hit !! Thanks a ton for sharing your knowledge with us without demanding anything in return ! ????????
Thank you so much Anshita. Your words made my day 🙂
Hie
I tried this recipe. It tasted awesome but I felt the cake aas wet in pockets, how do I define it. Kind of soggy around the strawberry pieces. Is there a way to avoid that. Thankyou