Double Chocolate Strawberry Muffins (Printable View)
Moist chocolate muffins loaded with fresh strawberries and double chocolate chips
# 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 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 tsp 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 for topping, optional
# Cooking Steps:
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, oil, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix as this will result in dense muffins.
05 - Fold in diced strawberries and semi-sweet chocolate chips until evenly distributed throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Sprinkle mini chocolate chips over the top of each muffin for extra chocolate intensity, if desired.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
09 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The combination of rich chocolate and bright juicy strawberries creates that perfect sweet-tangy balance we crave but rarely find in baked goods
- These muffins stay incredibly moist for days thanks to the fresh fruit nestled inside, making them perfect for busy weekday breakfasts or lazy afternoon treats
02 -
- Overmixing is the enemy of tender muffins, stop as soon as the flour disappears even if the batter looks slightly lumpy
- Really dice those strawberries small, larger pieces can sink to the bottom and create soggy spots
03 -
- Let the diced strawberries sit on paper towels while you prepare the batter to absorb excess moisture
- Room temperature ingredients mix more easily and create a more uniform texture in the final muffin