Strawberry Chocolate Muffins: the delicious dessert recipe

Total time: 35 Min
Difficulty: Low
Serves: 12 people
By Cookist

Muffins are the perfect on-the-go snack. Easy to make, delicious to eat, and you can add them to your lunch box for work or school. These easy strawberry chocolate muffins are made with fresh strawberries, so not only does it make a delicious dessert for a crowd, you can also enjoy them as a healthy snack. They’re sweet with a soft, moist, crumbly texture.

The strawberries add just the right amount of tartness and juiciness, which go exceptionally well with the chocolate flavor. There are no fancy steps involved—simply mix your wet and dry ingredients separately, whisk them together, pour over the strawberries and bake until golden perfection. You don’t need expensive ingredients either. Just a handful of fresh strawberries, flour, sugar, cocoa powder, eggs, and yogurt. You will love these tasty strawberry chocolate muffins!

Strawberry Chocolate Muffin Ingredients

For best results, have all your ingredients ready at room temperature, as this will also ensure light and fluffy muffins.

Eggs – use large eggs that are at room temperature.

Sugar – use granulated sugar.

Milk – use full-fat milk for best results.

Vegetable oil – used instead of butter; creates a moist muffin.

Flour – use all-purpose flour, not cake flour.

Cocoa powder – use natural, unsweetened cocoa powder.

Baking powder – use baking powder, and not baking soda.

Strawberries – use fresh, ripe strawberries. Frozen strawberries aren’t suitable as they will make the muffins soggy.

Vanilla sugar – added for flavor, you can substitute it with vanilla essence.

How To Make Strawberry Chocolate Muffins

Prepare the strawberries by washing and drying them first. Use a straw to remove the strawberry leaf, then cut the top off each end. Place a strawberry upside down into each hole of a muffin tray. Beat together the egg, sugar, and vanilla sugar. Add oil, milk, flour, baking powder, and cocoa, and whisk again until the mixture is smooth. Don’t overmix the batter if you want light, fluffy muffin —this will lead to dense and dry muffins.

Pour the muffin batter mixture over the strawberries and bake until golden. Test the muffins to see if it’s done. Insert a wooden skewer into your muffin and see if moist crumbs stick to the skewer. Then you know the muffin is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes and muffins usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked muffin.

Tips For Making Easy Strawberry Chocolate Muffins

If you want some crunch on your muffins, add a crumb topping. To make your own, blitz the following ingredients in a food processor until it resembles crumbs: 1 cup flour, 5 tablespoons sugar, 1 tsp baking powder, a pinch of salt, and 6 tablespoons butter. Sprinkle over the muffins before baking.

If you don’t want to use eggs, you can substitute it with ground flaxseed, applesauce, or even bananas. Substitute it with 1 tablespoon ground flaxseed mixed with 3 tablespoons water or ½ a medium Banana, mashed or¼ cup (4 tablespoons) Apple sauce or ¼ cups yogurt/buttermilk.

If you want to add extra chocolate, mix chocolate chips (dark, milk, or white chocolate) into the batter. Make it even more chocolatey, by adding a teaspoon of chocolate hazelnut on top of each muffin before baking.

How To Store Strawberry Chocolate Muffins

These Strawberry Chocolate Muffins will freeze well. Simply wrap the individual muffins tightly with cling wrap and store them in the freezer for up to 3 months. Thaw at room temperature or thaw at 50% power in the microwave. You can also store them at room temperature for up to 2 days, or in the fridge for up to a week.

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vanilla sugar
8 g
Granulated sugar
80 g
Vegetable Oil
50 ml
100 ml
150 g
Baking powder
8 g
Cocoa powder
20 g


Use a straw to remove the strawberry leaf.

Cut the top end off each strawberry.

Place a strawberry upside down into each hole of a muffin tray.

Mix egg, sugar, and vanilla sugar.

Add oil, milk, flour, baking powder, and cocoa. Whisk until the mixture is smooth.

Top the strawberries with the batter.

Bake for 20 minutes at 180ºC/356ºF.

Once done, take the tray out of the oven. To ensure easy removal from the muffin tin, allow the muffins to cool in the tin for at least 10 minutes before you attempt to remove them.


You can also use cupcake paper cases.

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