Strawberry and Chocolate Muffins: So Soft, You’ll Fall in Love at First Bite

This muffin balances bright, juicy strawberries with velvety pools of melted chocolate. These Strawberry and Chocolate Muffins are exactly that kind of treat with a little burst of berry freshness followed by a familiar, comforting hint of cocoa.

Rather than relying on run-of-the-mill muffin clichés, these gems boast a tender crumb that almost floats as you lift them from the pan. They’re the kind of muffins that brighten early mornings, pick up afternoon slumps, or simply satisfy a craving.

The Story Behind Strawberry and Chocolate Muffins

While chocolate and strawberry might sound like a dessert duet born in a pastry lab, the combo has been wooing taste buds since the mid-20th century. Muffins gained their current fame in America in the 1800s as a faster, baking soda-based alternative to yeast-leavened breads.

Strawberries have been cultivated for over 2,000 years, and while the chocolate chip didn’t enter the scene until the 1930s (thanks to Ruth Wakefield and the Toll House cookie), the two have been a great addition to desserts.

Pro Tips for the Best Strawberry and Chocolate Muffins

• Coating the chopped strawberries in flour helps keep them from sinking to the bottom of your muffins.
• Old leavening agents are sneaky saboteurs so use fresh baking powder. Always check your baking powder's expiry date for the best rise.
• Chop the strawberries into small pieces. Big chunks create soggy pockets, but smaller pieces distribute flavor more evenly and cook better.

Can I use frozen strawberries?

Yes, but thaw them first and pat them dry thoroughly. Excess moisture from frozen fruit can mess with your batter consistency and cause mushy muffins.

Can I substitute the vegetable oil?

Sure! Canola oil, or even light olive oil will do the trick. Just avoid oils with strong flavors unless you want them to show up in the final taste.

How do I make these muffins dairy-free?

Swap the milk for any plant-based version like oat, soy, or almond milk. Just make sure your chocolate chips are also dairy-free.

Why are my muffins dry?

Overbaking or using too much flour can cause dryness. Be sure to spoon and level your flour when measuring, and take the muffins out when a toothpick comes out with just a few moist crumbs.

Do these muffins freeze well?

They do! Wrap the muffins and pop them in a freezer-safe bag. You can reheat in the microwave for 20–30 seconds or in the oven for a few minutes.

What if I don’t have paper liners?

No problem, just grease your muffin tin well with oil or butter to prevent sticking. But liners do make cleanup faster and look neater, too.

How to Make Strawberry and Chocolate Muffins

Chop the strawberries into small, bite-sized bits. Toss them in a bowl with flour, coat them, and set aside.

In a bowl, crack in the eggs, pour in the milk and oil, and whisk. It should look smooth and well blended.

Add the flour, cocoa powder, and baking powder directly into the bowl and whisk until the batter is just combined.

Toss in those chocolate chips and give the batter a final gentle stir. Then, gently add in the flour-coated strawberries into the batter.

Place paper liners into a muffin tray and fill each one about ¾ full with your batter.

Pop the tray into a preheated oven at 180°C/360°F and bake for 20 minutes.

Once baked, remove from the oven and serve.