Double Chocolate Strawberry Muffins (Printable)

Moist chocolate muffins loaded with fresh strawberries and chocolate chips. Ready in 35 minutes.

# Ingredient List:

→ 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, optional for topping

# Directions:

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 medium bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Using a spatula, fold gently until just combined—do not overmix or muffins will become tough.
05 - Gently fold diced strawberries and semi-sweet chocolate chips into batter until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle mini chocolate chips on top if desired.
07 - Bake for 18 to 22 minutes until a toothpick inserted into center comes out with a few moist crumbs.
08 - Let muffins cool in tin for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The fresh strawberries cut through the rich chocolate in a way that feels fancy but secretly simple
  • They somehow work for breakfast, dessert, and that random 3pm snack you definitely earned
02 -
  • Fresh strawberries can make the batter slightly pink, do not panic, it bakes up beautifully
  • The muffins are done when the tops spring back lightly when touched
03 -
  • Toss the strawberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
  • Room temperature ingredients mix better and create a more tender crumb structure

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