Introduction

These Double Chocolate Strawberry Muffins are moist, rich, and bursting with fresh strawberry flavor. Made in one bowl, they combine the indulgence of semisweet chocolate chips with the brightness of fresh strawberries for a delicious breakfast or snack treat.

The image shows a close-up of a chocolate cupcake with a cracked top, revealing a bit of red strawberry inside. The cupcake is in a light brown paper liner, with six small chocolate chips arranged on top. Around the cupcake are fresh red strawberries with green leaves, and a white bowl filled with small chocolate chips is partly visible in the background. The surface under everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (118 ml) Hot Water
¾ teaspoon Espresso Powder
½ cup (118 ml) Neutral Oil (vegetable, canola, or sunflower)
1 cup (205 grams) Brown Sugar
⅓ cup (66 grams) Granulated Sugar
2 large Eggs, room temperature
1 cup (227 grams) Sour Cream, room temperature
½ teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 ¾ cups (200 grams) All-Purpose Flour
¾ cup (63 grams) Dutch-Processed Cocoa Powder
¾ cup (255 grams) Semisweet Chocolate Chips
1 cup (144 grams) Fresh Strawberries, chopped into small pieces

Instructions

Step 1: In a jug or cup, whisk together the hot water and espresso powder until dissolved.
Step 2: In a large bowl, whisk the eggs, neutral oil, sour cream, brown sugar, granulated sugar, and the espresso coffee mixture until smooth and well combined.
Step 3: Add the all-purpose flour, Dutch-processed cocoa powder, kosher salt, baking soda, and baking powder to the wet ingredients. Stir gently until almost smooth; avoid overmixing.
Step 4: Fold in the semisweet chocolate chips and chopped fresh strawberries carefully to distribute evenly.
Step 5: Cover the bowl with plastic wrap or a clean towel and let the batter rest for 30 to 60 minutes to allow leaveners to activate for taller muffin tops.
Step 6: Preheat your oven to 425°F (220°C). Line two muffin pans with liners in every other cup, so you bake 6 muffins at a time, giving them space to rise well.
Step 7: Fill each muffin cup with batter until just over ¾ full. Bake for 5 minutes at 425°F, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for 18-23 more minutes until a toothpick inserted in the center comes out clean.
Step 8: Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely. For a bakery-style finish, press a few extra chocolate chips on top right after baking.

Tips & Variations

Use a kitchen scale for precise measurements to avoid too much flour or cocoa powder, ensuring tender muffins.
Resting the batter before baking helps the leaveners react fully, giving bigger, fluffier muffin tops.
You can substitute sour cream with buttermilk or full-fat yogurt for a similar tender crumb.
If desired, use mini chocolate chips instead of regular size for more even distribution.
Try baking 6 muffins at a time spaced apart on the pan to help the muffin tops rise better.
For a smaller batch, halve the ingredients to make about 7 muffins.

Storage

Because of the fresh strawberries, store these muffins in an airtight container in the refrigerator for up to 4-5 days to keep them fresh. Bring them to room temperature before serving. For longer storage, freeze muffins in a sealed freezer bag for up to 2 months; thaw overnight in the fridge or at room temperature for a few hours before enjoying.

How to Serve

A close-up of a rich chocolate muffin with a cracked top showing soft red strawberry pieces inside, topped with small, shiny chocolate chips arranged in a line. The muffin sits in a light brown paper liner on a white marbled surface scattered with fresh red strawberries and loose chocolate chips. In the background, another chocolate muffin and a white bowl filled with chocolate chips are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

This recipe has only been tested with fresh strawberries. Using frozen strawberries may add extra moisture and affect the muffin texture, so it’s best to use fresh when possible.

What type of cocoa powder should I use?

Use Dutch-processed cocoa powder for a richer color and flavor and to ensure proper reaction with the leaveners. Check the label for “alkali” or “acidity regulators” indicating Dutch-process.