Double Chocolate Strawberry Muffins (Print Version)

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

# 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 Cook:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large 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 until just combined—do not overmix as this will make muffins tough.
05 - Gently fold in diced strawberries and semi-sweet chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow for rising during baking.
07 - Sprinkle mini chocolate chips on top of each muffin for an extra chocolate crunch, if desired.
08 - Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The combination of tart berries and rich chocolate creates that perfect sweet-tangy balance that keeps you reaching for just one more
  • These muffins stay incredibly moist for days, unlike other chocolate baked goods that turn into hockey pucks after 24 hours
02 -
  • Overmixing the batter will make these muffins tough and rubbery—fold until just combined and walk away
  • Fresh strawberries release moisture as they bake, so dice them small and pat them dry with paper towels before folding in
03 -
  • Use an ice cream scoop to fill the muffin cups evenly and quickly
  • Rotate the muffin tin halfway through baking for even browning

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