These strawberry chocolate muffins are a delightful balance of sweet and fruity, with juicy strawberries folded into a rich cocoa batter.
Naturally high in protein from yogurt and containing fiber from fresh fruit, they make a satisfying, nutrient-packed snack or breakfast.
Quick to prepare and easy to bake, they’re perfect for everyday cooking or meal prep.
30-Minute Strawberry Chocolate Muffins
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Microwave-safe bowl (for melting chocolate)
- Cooling rack
Ingredients
- 6 ounces about 1 cup fresh strawberries, finely chopped
- 1 ½ cups 195 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 8 tablespoons 113 g unsalted butter
- ⅓ cup 25 g unsweetened cocoa powder
- ¾ cup 150 g sugar, plus 2 teaspoons for topping
- 1 large egg
- 1 cup 250 g plain yogurt
- 1 ½ teaspoons vanilla extract
- 1 ½ ounces chocolate for drizzling
Instructions
- Preheat Oven and Prepare Muffin Tin: Start by setting your oven to 400°F (204°C) so it can reach the perfect temperature while you prepare the batter. Line a 12-cup muffin tin with paper liners to ensure easy removal and minimal cleanup. Properly lining the muffin tin also helps the muffins maintain their shape and prevents sticking.
- Sweeten the Strawberries: Place the chopped strawberries in a small bowl. Sprinkle a teaspoon of sugar over them and gently toss until evenly coated. This step helps draw out the natural juices, intensifying their sweetness and enhancing the flavor. If your strawberries are perfectly ripe, you can skip the sugar, but lightly sugaring slightly underripe berries balances their tartness beautifully. Set the strawberries aside while you mix the batter.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. Whisking thoroughly ensures the leavening agents are evenly distributed, which will help your muffins rise evenly and have a light, tender texture.
- Prepare Cocoa Mixture and Melted Butter: In another bowl, combine ⅓ cup of unsweetened cocoa powder with ¾ cup sugar. Melt 8 tablespoons of unsalted butter until warm but not boiling. While the butter is still warm, gradually whisk it into the cocoa-sugar mixture until fully blended and smooth. Allow it to cool slightly so it won’t cook the eggs in the next step. This mixture forms the rich chocolate base for your muffins.
- Incorporate Wet Ingredients: Add 1 large egg, 1 cup of plain yogurt, and 1 ½ teaspoons of vanilla extract to the chocolate mixture. Whisk carefully until the mixture is smooth and uniform. The yogurt adds moisture and a gentle tang, enhancing the muffins’ tenderness and flavor. Make sure the butter-cocoa mixture is not too hot, or it may curdle the yogurt and egg.
- Fold Dry Ingredients Into Wet: Switch to a large rubber spatula for gentle folding. Add the dry flour mixture to the wet mixture in three separate additions. Carefully fold each portion until just combined, scraping the sides and bottom of the bowl to incorporate every bit of flour. Overmixing can make the muffins dense, so fold gently until there are no visible streaks of flour, but the batter remains light.
- Incorporate Strawberries: Fold the sugared strawberries into the batter gently, distributing them evenly without breaking them up too much. The strawberries add bursts of juiciness and flavor to each muffin, so handle them delicately to keep them intact.
- Portion Batter Into Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. Fill each cup nearly to the top for a nicely domed muffin. Sprinkle a small pinch of sugar on top of each muffin; this gives a subtle crunch and a lightly sweet finish once baked.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs but no wet batter. Baking times may vary slightly depending on your oven, so keep an eye on the muffins during the last few minutes.
- Cool on a Rack: Once baked, transfer the muffins to a cooling rack immediately. Allow them to cool for at least 10-15 minutes. Cooling prevents the chocolate drizzle from melting immediately and helps the muffins set, making them easier to remove from the liners without breaking.
- Melt Chocolate for Drizzle: Place 1 ½ ounces of chocolate in a small microwave-safe bowl. Microwave in short intervals of 10 seconds, stirring between each interval, until the chocolate is fully melted and smooth. This ensures the chocolate melts evenly without burning.
- Drizzle Chocolate on Muffins: Once the muffins are mostly cooled, use a spoon or small piping bag to drizzle the melted chocolate over the tops. This final touch adds a rich, decadent layer and makes the muffins visually appealing. Allow the chocolate to set for a few minutes before serving.
- Serve and Enjoy: Serve the muffins warm for a gooey, melty chocolate experience, or at room temperature for a firmer texture. These muffins make a perfect breakfast, snack, or dessert, and their balanced protein, fiber, and natural fruit sweetness make them a satisfying option any time of day.
Notes
- Chop strawberries finely to prevent them from sinking to the bottom of the muffins.
- Toss slightly underripe strawberries with a teaspoon of sugar to enhance their natural sweetness.
- Use plain yogurt for tender, moist muffins; Greek yogurt works too but may need a splash of milk or water.
- Don’t overmix the batter; folding gently keeps muffins light and fluffy.
- Chocolate drizzle can be customized with dark, milk, or white chocolate depending on your preference.
Chef’s Secrets for Perfect Muffins
Achieving bakery-quality muffins at home starts with temperature and technique.
Always preheat your oven fully to 400°F (204°C) for consistent rising and a soft interior.
When mixing, fold the dry ingredients gently into the wet mixture; overmixing will make muffins tough.
Fresh, ripe strawberries add natural sweetness and juiciness, while lightly sugaring slightly underripe berries enhances their flavor.
Finally, melt your chocolate slowly in short bursts to prevent burning—smooth chocolate not only looks elegant but also adds a luscious finishing touch.
Serving Suggestions for Maximum Enjoyment
Strawberry chocolate muffins are incredibly versatile.
Serve them warm with a pat of butter for breakfast or as an afternoon snack alongside a cup of coffee or tea.
For dessert, pair them with fresh berries, a dollop of yogurt, or a drizzle of honey.
These muffins also travel well, making them perfect for lunchboxes or picnics.
For a decadent treat, warm slightly in the microwave for 10–15 seconds and enjoy with a cold glass of milk.
Storage Tips to Keep Fresh
To maintain freshness, store completely cooled muffins in an airtight container at room temperature for 2–3 days.
For longer storage, wrap each muffin individually in foil or place them in freezer-safe bags and freeze for up to three months.
When ready to eat, thaw overnight at room temperature or warm in the oven for a few minutes.
Avoid storing muffins in the refrigerator, as this can dry them out more quickly.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but be sure to thaw and drain them well before folding into the batter to avoid excess moisture, which can make muffins dense or soggy.
2. Can I make these muffins dairy-free?
Absolutely. Substitute the butter with coconut oil or a plant-based butter, and use your favorite non-dairy yogurt. The texture will remain tender and moist.
3. How can I make muffins less sweet?
Reduce the sugar in the batter by 2–3 tablespoons or use plain yogurt with low sugar content. You can also skip the sugar sprinkled on top.
4. Can I add other mix-ins?
Yes! Chocolate chips, chopped nuts, or a handful of dried fruit can be folded in along with the strawberries. Be careful not to overload the batter, which may affect rising.
5. How do I prevent strawberries from sinking?
Tossing the chopped strawberries with a small amount of flour or sugar before folding into the batter helps them stay suspended, ensuring even distribution throughout the muffins.
