Double Chocolate Strawberry Muffins (Printable Version)

Moist chocolate muffins loaded with fresh strawberries and double chocolate for an indulgent morning treat.

# 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 (for topping, optional)

# Directions:

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, being careful not to overmix.
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.
07 - Sprinkle mini chocolate chips on top of each muffin for extra chocolate flavor, if desired.
08 - Bake for 18-22 minutes, or until a toothpick inserted into the center 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.

# Expert Hints:

01 -
  • The way the strawberries create little pockets of brightness that cut through all that rich chocolate
  • Theyre impressive enough for brunch but simple enough for a Tuesday morning treat
02 -
  • Overmixing develops gluten and makes muffins tough, so stop as soon as flour disappears
  • Fresh strawberries release moisture, so dont let the batter sit too long before baking or they'll become soggy
03 -
  • Toss strawberries in a tablespoon of flour before folding in, this keeps them from sinking to the bottom
  • Use an ice cream scoop for evenly sized muffins that bake at the same rate

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