Double Chocolate Strawberry Muffins
Double Chocolate Strawberry Muffins are soft, moist, and rich with cocoa flavor, combined with fresh, juicy strawberries for a perfect balance of chocolatey indulgence and fruity freshness. This double chocolate strawberry muffins recipe is easy to make and perfect for breakfast, snacks, or dessert.
Ingredients
- Dry ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Wet ingredients:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- Mix-ins:
- 1 cup chocolate chips
- 1 cup fresh strawberries chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix oil, sugar, eggs, milk, and vanilla extract until smooth.
- Gradually combine dry ingredients with wet ingredients, mixing until just combined.
- Gently fold in chocolate chips and chopped strawberries.
- Spoon batter into muffin liners, filling each about 3/4 full.
- Bake for 18–22 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Let muffins cool slightly before serving.
Notes
- Do not overmix to keep muffins soft and tender.
- Use fresh strawberries for best flavor and texture.
- Toss strawberries in flour to prevent sinking.
- Use buttermilk for extra moisture if possible.
- Slightly underbake for a moist result.