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Double Chocolate Strawberry Muffins in red liners cooling on a wire rack, topped with chocolate chips.
Daniel

Double Chocolate Strawberry Muffins

Rich, tender muffins bursting with fresh strawberries and two kinds of chocolate for the ultimate bakery-style treat at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour spooned and leveled
  • 0.5 cup unsweetened cocoa powder natural or Dutch-processed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • 2 tsp pure vanilla extract
Mix-Ins
  • 1 cup semisweet chocolate chips divided
  • 1.5 cups fresh strawberries diced small, about 8 oz

Equipment

  • 12-cup muffin tin
  • Paper muffin liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 425F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until no cocoa lumps remain.
  3. In a medium bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each. Stir in the milk and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined - do not overmix. A few small flour streaks are fine. Fold in 3/4 cup chocolate chips and all the diced strawberries gently.
  5. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup chocolate chips on top of each muffin.
  6. Bake at 425F for 5 minutes, then reduce heat to 375F (without opening the oven door) and bake 13-15 minutes more, until a toothpick inserted in the center comes out with just a few moist crumbs. The high initial heat creates tall domed tops.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, or enjoy warm.

Notes

For the best strawberry distribution, dice berries no larger than 1/4 inch and pat them dry with paper towels before folding in - excess moisture makes muffins gummy. These freeze beautifully for up to 3 months; wrap individually and thaw at room temperature or microwave 20-30 seconds. If using frozen strawberries, do not thaw first and increase bake time by 2-3 minutes.