These chocolate strawberry muffins combine two of our favorite things: fresh strawberries and chocolate! These outrageously delicious chocolate muffins are packed with strawberries and topped with a delicious chocolate drizzle.
I’m torn between calling these muffins a snack or dessert! They are light and tender and taste like rich chocolate cake in muffin form. Inspired by chocolate covered strawberries, we add lots of fresh strawberries to the batter and drizzle melted chocolate on top.
They are one of our most decadent muffin recipes, for sure! If you love these, you will also love our strawberry muffins or these strawberry yogurt muffins. I’m also partial to this chocolate chip muffin recipe!
Key Ingredients
- Strawberries: Use sweet, flavorful, fresh strawberries for the best muffins. If you only have frozen strawberries, thaw and drain them first. Their texture will be softer, so they may break apart slightly when mixed into the batter.
- Cocoa Powder: I recommend using natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder won’t react with the baking soda, essential for helping the muffins rise. My favorite brands include Ghirardelli, Hershey’s, or Guittard if you feel fancy!
- Flour: I use all-purpose flour in this recipe, but you can easily substitute whole wheat flour, spelt flour, or even an all-purpose gluten-free blend.
- Sugar: Granulated sugar keeps these muffins light and airy.
- Baking Powder and Baking Soda: The secret for light and airy chocolate muffins. Use recently purchased double-acting baking powder (it lasts about 3 months), and use aluminum-free if you are sensitive to the taste.
- Butter: I usually call for oil in my muffin recipes, but for these chocolate muffins, I prefer butter. Use unsalted or salted with a little less salt added to the batter.
- Egg and Yogurt: These add to our muffin’s structure, and the yogurt keeps them nice and moist. Plain yogurt is perfect.
- Vanilla and Salt: These make our muffins taste amazing and bring out the chocolate flavor of our cocoa.
- Chocolate: I melt some chocolate and drizzle it over the baked muffins. It’s optional, but so good!
How to Make Strawberry Chocolate Muffins
These muffins are easy! The first step is blooming your cocoa powder. Have you ever heard of it? Sounds funny, right? It’s actually really cool. Combining cocoa powder with a hot liquid helps to “bloom” the cocoa, making the cocoa powder taste even more decadent and chocolaty than if you were adding cocoa to the dry ingredients.
It’s really common to see cocoa powder mixed with hot liquid in chocolate recipes like we do for these fudgy brownies or this chocolate cake. In this muffin recipe, we mix warm butter into the cocoa powder and sugar.
From there, you’ll mix the remaining ingredients until they are combined. If you’ve been following our recipes for a while, you’re probably tired of us telling you not to over-mix when it comes to muffins (this also applies to waffles, pancakes, and quick bread).
When combining the wet and dry ingredients, be gentle and fold the dry ingredients into the wet. All you need to do is stir gently until any streaks of flour disappear and the batter is smooth. There’s no need to beat the batter or use an electric mixer. Over-mixing makes muffins heavy.
The muffins bake for 15 to 20 minutes, then we take them out, let them cool, and drizzle a little melted chocolate on top. The chocolate eventually firms and makes a nice top for the muffins. You could add chocolate chips to the batter, but we love leaving the inside of the muffins for the strawberries.
Strawberry Chocolate Muffins
- PREP
- COOK
- TOTAL
These strawberry chocolate muffins are packed with strawberries and topped with a delicious chocolate drizzle. It is important to chop the strawberries small; otherwise, they will fall to the bottom of the muffin. Tossing the chopped strawberries with a teaspoon of sugar also brings out some of their sweetness and makes them taste more like a strawberry. If you use perfectly ripe berries, tossing with the sugar is unnecessary. We drizzle the tops of each baked muffin with dark chocolate, but any chocolate will do. Use what you love (white chocolate would be amazing, too!).
You Will Need
6 ounces strawberries, chopped small (about 1 cup)
1 ½ cups (195g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
8 tablespoons (113g) unsalted butter
1/3 cup (25g) unsweetened cocoa powder
3/4 cup (150g) sugar, plus 2 teaspoons for tops and berries, see tips
1 large egg
1 cup (250g) plain yogurt, see tips
1 ½ teaspoons vanilla extract
1 ½ ounces chocolate for drizzling on top
Directions
1Preheat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners.
2Mix the chopped strawberries with a teaspoon of sugar in a small bowl, then set aside.
3Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
4In another bowl, whisk the cocoa powder and sugar together. Melt the butter, and then while it is still warm, whisk it into the cocoa powder and sugar until blended, and the mixture has cooled slightly.
5Add the egg, yogurt, and vanilla. Whisk until smooth.
6Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
7Fold in the strawberries.
8Divide the batter between muffin cups (the batter will come close to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
9Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
10When the muffins are mostly cool, melt the chocolate. Since it is such a small amount, using a microwave is best. Add chocolate to a small microwave-safe bowl. Microwave for 10 seconds, stir, then microwave for another 10 seconds. Repeat this process until the chocolate has melted. Drizzle the melted chocolate over the muffins.
Adam and Joanne's Tips
- Adding/reducing the sugar: 3/4 cups of sugar is just right for us, for slightly sweeter muffins, use 1 cup of sugar in the batter. To reduce the sugar, choose yogurt with the lowest sugar content and consider reducing the sugar called for in the recipe by 3 to 4 tablespoons.
- What yogurt to use: For the most tender muffins use plain full-fat yogurt. Low-fat or 0% fat yogurt can be substituted, the muffins will just be a little less tender. If you use Greek yogurt, you may find that you need to add an extra splash of liquid since it is thicker than regular yogurt (milk or even water will do). Finally, keep an eye on the sugar content of the yogurt you use. Plain should have the lowest sugar content, while a vanilla flavored yogurt will have much more sugar (making the muffins more sweet).
- Storing: Place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
- The nutrition facts provided below are estimates.
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Amazing
Very nice muffins. I used Greek yogurt, worked perfectly.
I used sour cream instead of yogurt and they were the most tender muffins in the world! I will DEFINITELY make these again!
That’s wonderful, Amber!
Hi ! A little message from France to tell you how we love this recipe ! I’ve try a lot of recipes of muffins, and I have give up to do muffins and even more with chocolate. But this recipe… is just WAOUH ! Everybody ask me for the recipe. They are so fluffy, with not to much sugar, just perfect ! We don’t have strawberries all the year so I change for more chocolate with chunks. And to not get ours hands dirty (mostly ours children) I change the chocolate of the top to put it in the middle of the muffin to have a flowing heart (with Nutella). Thank you so much for your recipes and your site !
awesome recipes I can not wait to make!
I went looking for a waffle recipe and clicked on your recipe and after that looked up this recipe. What a wonder for waffles and muffins, and with standard ingredients as well. I don’t even need a Belgian waffler, nor commercial grade muffin pans. Yay. I got so tired of filtering through recipes with almond flour, etc. I think it is wonderful if that is what works for folks, but we do not require those specialty ingredients for health in our household. Oh, and lived in Seattle and the PacNW for most of my life. I’m in TX now and miss it terribly. I shall have to consider moving yet again, at least for one last time. Why die a stranger in a strange land, right? May the forks be with you.
Great muffins! So tender more like cupcakes. Recipe perfect, all the batter measured into the pans perfectly. Did use half coconut/butter, very light, not overly sweet, just delicious.
Hi, Many thanks for your wonderful recipes. Could you please tell me if these cupcakes would freeze? All the best, Linda
Hi Linda, You can definitely freeze the muffins. Just make sure you cool them and then wrap them well before placing into the freezer.