Double Chocolate Strawberry Muffins (Printer-Friendly)
Moist chocolate muffins loaded with fresh strawberries and double chocolate for a decadent breakfast or snack.
# 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 Make It:
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 the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix. Small lumps are acceptable.
05 - Gently fold diced strawberries and semi-sweet chocolate chips into the batter until evenly distributed.
06 - Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Sprinkle mini chocolate chips over the top of each muffin for extra chocolate richness.
08 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for optimal moisture.
09 - Let muffins rest in the tin for 5 minutes before transferring to a wire rack. Cool completely before storing.
# Expert Advice:
01 -
- These muffins straddle the line between breakfast and dessert without feeling too heavy
- The tart berries cut through the rich chocolate so every bite feels balanced
02 -
- Overmixing makes tough muffins so stop as soon as flour disappears
- Fresh strawberries release water so dice them right before folding in
03 -
- Use an ice cream scoop to fill the muffin cups evenly and quickly
- Rotate the pan halfway through baking for even browning