Double Chocolate Strawberry Muffins (Printable)

Moist chocolate muffins loaded with fresh strawberries and chocolate chips

# What You 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 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 tsp 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 Make It:

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.
03 - In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
05 - Fold in diced strawberries and semi-sweet chocolate chips.
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, 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 Tips:

01 -
  • The bitter cocoa and sweet berries create this perfect dance that nobody expects but everyone immediately adores
  • These muffins somehow manage to feel fancy enough for a brunch gathering but simple enough for a Tuesday morning breakfast
02 -
  • Frozen strawberries will make your batter too watery and the muffins will not rise properly so only use fresh berries
  • The toothpick test is crucial here because chocolate chips can make you think the muffins are underbaked when they are actually done
03 -
  • Use light colored cocoa powder for a milder chocolate flavor or dark cocoa for something intense and almost black
  • Let the batter rest for 10 minutes before scooping to get taller muffin tops

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