Double Chocolate Strawberry Muffins (Printable)
Moist chocolate muffins loaded with fresh strawberries and plenty of chocolate chips for a rich, indulgent treat.
# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup fresh strawberries, hulled and diced
12 - 3/4 cup semi-sweet chocolate chips
13 - 1/4 cup mini chocolate chips
# How to Prepare:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix as this will result in tough muffins.
05 - Gently fold in the diced strawberries and semi-sweet chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - Sprinkle mini chocolate chips over the top of each muffin for an extra chocolate crunch, if desired.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached.
09 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These muffins straddle the line between breakfast acceptable and dessert perfect without apology
- The strawberry juice creates little pockets of tangy brightness that wake up every chocolate bite
02 -
- Overmixing will make these tough and chewy so stop as soon as the flour streaks disappear
- Fresh strawberries release moisture so these are best eaten within 2 days for peak texture
03 -
- Toss strawberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
- Room temperature ingredients blend more smoothly and create better texture