A few times a year, my family drives over to the local country club for Sunday brunch. Held buffet-style in the fancy dining room, the kitchen sets out gourmet platters of nearly everything imaginable… Bagels, donuts, pastries, salads, shrimp, fruit, French toast, blintzes, bacon, sausage, hash browns, eggs Benedict—literally anything and everything you can think of.
Two smaller stations sit at the end of the long buffet table. One is a design-your-own omelette bar with a carving board topped with the heaviest ham I’ve ever seen. The other is the dessert table… And I bet you can guess what the #1 priority for my mom and me is!
Although the desserts rotate between various cakes and pies, we can usually count on a few smaller staples like tiny fruit tartlets, cream puffs, and chocolate-dipped strawberries. Everyone in my family always makes sure to save room for the sweets!
One time, my brother brought back a few pastries and strawberries on the same plate, including chocolate croissants and a muffin for the rest of us to sample. I think that combination of chocolate-dipped strawberries and muffins must have stuck in my mind…
Because I couldn’t stop thinking about these Whole Wheat Strawberry Chocolate Chip Muffins! These healthy beauties are as soft and tender as cupcakes with lots of juicy fruit and decadent little morsels throughout. They’re the perfect way to start a weekend—or Valentine’s Day!
Even better, these muffins are practically guilt-free because they’re made with purely healthy ingredients. You’d never guess that they’re 100% whole wheat! I used white whole wheat flour, which has a lighter color and texture than regular whole wheat. It doesn’t make the muffins as heavy or dense, and it really allows the fruit flavors to shine.
Note: White whole wheat flour is much closer to whole wheat pastry flour, which would make a great substitute!
Unlike typical muffin recipes, this one only contains 1 tablespoon of added fat. I used MELT® Organic, a creamy spread made of plant-based oils, and melted it to increase the muffins’ soft texture. The rest of the moisture in the recipe comes from Greek yogurt, which truly makes these muffins as tender as cupcakes. I’ve snuck quite a few of these after dinner instead of “real” desserts!
Because they’re much cheaper and readily available all year round, I diced frozen strawberries to add into the batter. No need to thaw them all the way! Let them sit out just long enough that you can slice through them with a sharp knife.
And don’t forget the mini chocolate chips! A bite with one of these decadent morsels combined with the sweet fruit… Pure bliss. I feel as if I’m eating chocolate-dipped strawberries on Valentine’s Day when I get a bite with both! I always save some chocolate chips to press into the tops of the muffins for a pretty presentation, although it makes them a little too tempting sometimes!
I planned on sharing some of these Strawberry Chocolate Chip Muffins with my neighbors—really, I did! But somehow, I accidentally hoarded them all to myself. They’re so easy to eat! One for breakfast, one for a mid-morning snack, another one or two as dessert…
And just like that, they’ve all disappeared!
| Whole Wheat Strawberry Chocolate Chip Muffins | | Print |
- 1 ¾ c (210g) white whole wheat flour (measured correctly)
- ¾ tsp (2g) baking powder
- ¾ tsp (2g) baking soda
- ¼ tsp (2g) salt
- 1 tbsp (14g) Rich & Creamy MELT® Organic, melted
- 1 large egg, room temperature
- 1 ½ tsp (8mL) vanilla extract
- ½ c (120g) plain nonfat Greek yogurt
- ½ c (120mL) pure maple syrup
- ¼ c (60mL) nonfat milk
- 1 ½ c (210g) frozen unsweetened strawberries, thawed slightly and diced
- 2 tbsp (28g) miniature chocolate chips
- Preheat the oven to 350°F, and lightly coat 12 muffins cups with nonstick cooking spray.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the MELT® Organic, egg, and vanilla. Stir in the yogurt until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and 1 ½ tablespoons of chocolate chips.
- Divide the batter between the prepared muffin cups, and press the remaining chocolate chips into the tops. Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Fresh strawberries may be substituted in place of the frozen.
Coconut oil or unsalted butter may be substituted in place of the MELT® Organic.
{clean eating, low fat, low calorie}
To find MELT® Organic at a store near you, visit their store locator!
MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.
Amy, these were delicious! I used whole wheat flour, which I have tried baking with many times before with very dense and disappointing results. In this recipe, it worked great! My favorite way to eat them was toasted and topped with almond butter and strawberry preserves. It was like dessert for breakfast!
I brought some to church to share and everybody loved them, including the naysayer that wrinkled her nose at the idea of a “whole wheat muffin.” Can’t wait to try it with white whole wheat flour next time! Thanks so much for sharing your recipe!
Thank you so much for coming over from Instagram to leave a comment Becky! That means a lot to me. 🙂 That’s quite a compliment if even the naysayer enjoyed the muffins — thank you for passing that along!
Can i use fresh strawberries instead of frozen? Can I use regular sized, dark chocolate chips?
Yes and yes! I highly recommend chopping the regular sized chocolate chips into smaller chunks to ensure every bite of muffin has a morsel of chocolate. 🙂 I hope you enjoy the muffins!
Can I use more milk in place of the yogurt maybe? Or apple sauce? I dont have yogurt in the house and want to try them.
The muffins will have a slightly tougher texture if you use either of those substitutes, and they’ll collapse more while cooling. The protein in the Greek yogurt helps the muffins hold their shape. Regular yogurt will also work though, if you have that instead of Greek yogurt! 🙂 I’d love to hear what you think of the muffins if you try them Raquel!
Hi Amy, im wondering if I can freeze these and pop them out when needed. What do you think?
Most definitely! These freeze really well. I can’t wait to hear what you think of the muffins Farah! 🙂
Yes Ofc id let you know how they come out? Also any other muffins/ cupcakes you’d recommend that I can freeze and are some of your favs? Thank you for your response also. Bless you!
Basically all of my muffins freeze really well Farah! If you visit the Recipes tab at the top of my blog and navigate to the Breakfasts section, followed by Muffins, Donuts & Scones, you’ll see all of my favorites marked there. 🙂 I can’t wait to hear what else you try!