Double Chocolate Strawberry Muffins (Print Version)

Moist cocoa muffins loaded with fresh strawberries and chocolate chips, perfect for breakfast or dessert.

# 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)

# How-To Steps:

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, vegetable 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 or muffins will become tough.
05 - 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. Sprinkle mini chocolate chips on top if desired.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Muffins should spring back lightly when touched.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The combination of rich chocolate and bright juicy strawberries creates that perfect sweet-tangy balance that keeps you coming back for just one more
  • These muffins stay incredibly moist for days thanks to the fresh fruit, making them perfect for meal prep or busy weekday mornings
  • The double chocolate hit means they feel indulgent enough for dessert but work beautifully as a special breakfast treat
02 -
  • Do not overmix the batter once you add the wet ingredients to the dry or your muffins will turn out tough instead of tender
  • Fresh strawberries release moisture as they bake so be sure to dice them evenly so they cook through without making the muffins soggy
  • Let these cool completely before storing or the trapped steam will make them soggy on the bottom
03 -
  • Toss the diced strawberries in a tablespoon of flour before folding them into the batter to keep them from sinking to the bottom
  • Room temperature ingredients mix more easily and create a more uniform batter so set everything out about 30 minutes before baking

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