Double Chocolate Strawberry Muffins (Printable version)

Moist chocolate muffins bursting with fresh strawberries and double chocolate—ready in 35 minutes.

# What you need:

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

07 - 2 large eggs

08 - 3/4 cup whole milk

09 - 1/2 cup vegetable oil

10 - 1 teaspoon vanilla extract

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

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. Fold gently with a spatula until just combined, being careful not to overmix.

05 - Gently fold in diced strawberries and semi-sweet chocolate chips until evenly distributed throughout the batter.

06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.

07 - Sprinkle mini chocolate chips over the top of each muffin for added texture and visual appeal.

08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

09 - Let muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.

01 -

The combination of bittersweet chocolate and sweet juicy berries creates that perfect contrast we all crave in dessert
These muffins strike that magical balance between indulgent treat and breakfast acceptable
They come together faster than you can preheat the oven, making them perfect for last minute guests or sudden chocolate cravings

02 -

Overmixing is the number one way to end up with tough rubbery muffins, so stop folding as soon as the flour disappears
Fresh strawberries release moisture as they bake, so dice them smaller than you think you need to
The toothpick test is tricky with chocolate muffins—look for moist crumbs not clean because they continue cooking outside the oven

03 -

Toss your diced strawberries in a tablespoon of flour before folding them in—this keeps them from sinking to the bottom
For extra richness, brush the warm muffins with melted butter and sprinkle with sugar right after they come out of the oven