Description
Indulge in these incredibly moist and flavorful double chocolate strawberry muffins, bursting with fresh fruit and rich cocoa. This easy-to-follow recipe guarantees bakery-quality results every time.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) whole milk (room temperature)
- ½ cup (120ml) vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (approx. 150g) fresh strawberries, hulled and chopped
- 1 cup (180g) semi-sweet or dark chocolate chips, plus extra for topping
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined and no dry streaks of flour remain. Do not overmix.
- Gently fold in the chopped fresh strawberries and chocolate chips until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling them quite full. Sprinkle additional chocolate chips on top of each muffin if desired.
- Bake at 425°F (220°C) for 5 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins