These strawberry chocolate chip mini muffins are the perfect sweet treat to have on hand for snack time or packing lunches! They are quick to make, delicious to eat, and nourishing.

Stop buying packaged mini muffins at the store and try these sweet, buttery, homemade mini muffins with fresh milled flour.

Here is how to make strawberry chocolate chip muffins.

Ingredients for Mini Muffins

Soft White Wheat – While you could use other types of grain, soft white wheat makes these little treats light and fluffy.

Dried Strawberries – Dried strawberries soften in the baked muffin and give a strong strawberry flavor. Fresh strawberries add too much moisture to the dough.

Maple Syrup – Pure maple syrup is a natural sweetener that is more nourishing to the body than refined white sugar. You could also replace with raw honey.

How to Make Mini Muffins

First, weigh your grain berries and mill the flour. Add the other dry ingredients to the freshly milled flour such as baking powder and salt.

Next, add the eggs, melted butter, and maple syrup.

After the batter is thoroughly mixed, add in mini chocolate chips and the dried strawberries to the batter.

Preheat your oven to 350 F and oil your mini muffin tin.

Fill the muffin tin and bake the muffins for 15-18 minutes or until golden brown.

Frequently Asked Questions

Do these muffins freeze well? Yes! After the mini muffins have cooled completely, place them in an airtight container and freeze for up to 3 months.

Can I bake these muffins in a regular muffin tin? Yes! Of course, the batter will make less muffins if you are using a larger muffin tin and the muffins will need to bake for about 20 minutes at 350 F.

Can I use fresh strawberries instead? Yes, you could dice up fresh strawberries, but be aware that the fresh strawberries add extra moisture to the muffins so the texture will be a little different.

Make these delicious strawberry chocolate chip mini muffins a part of your regular snack routine!