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Baking recipe · from the recipe book

Double Chocolate Strawberry Muffins

Deep cocoa crumb studded with juicy strawberry pockets and melty chocolate chips, with a tender, moist bite.

Double Chocolate Strawberry Muffins

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ⅓ cup35 gUnsweetened cocoa powdersifted
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • ¾ cup170 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ⅓ cup80 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 1½ cups sliced250 gStrawberriesdiced small and patted dry
  • ⅔ cup100 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Dice the strawberries, pat them dry on paper towels and set aside.
  3. In a large bowl, whisk together the flour, the unsweetened cocoa powder, baking powder, baking soda and salt until the cocoa is evenly blended with no lumps.
  4. Take out 1 tablespoon of this dry cocoa-flour mixture and toss it with the strawberries in a small bowl so they don't sink.
  5. In another bowl, whisk the sugar, egg, buttermilk, canola oil and vanilla until smooth.
  6. Pour the wet mixture into the remaining cocoa-flour mixture and stir just until no dry streaks remain; a few lumps are fine.
  7. Fold in the coated strawberries and three-quarters of the chocolate chips.
  8. Divide the batter evenly among the muffin cups and scatter the remaining quarter of the chocolate chips over the tops.
  9. Bake 5 minutes, then lower the heat to 350°F (175°C) and bake 13 to 16 minutes more, until a toothpick in the center comes out clean of batter (melted chocolate is fine).
  10. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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