Double Chocolate Muffins with Strawberries

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My Double Chocolate Muffins are moist, tender, and filled with strawberry chunks! Packed with chocolate chips and cocoa powder, these strawberry chocolate chip muffins are a yummy (and decadent!) choice for breakfast, brunch, or even a snack.

overhead closeup: double chocolate muffins baked in a muffin tin

Double Chocolate Muffins

I have finally got these double chocolate muffins right! If you have been following me on my Instagram stories, you already know I have been making several batches of these double chocolate strawberry muffins. As you can imagine, the kids aren’t complaining one bit and have been eating these for a snack almost every day.

I wanted them to be more of a bakery-style muffin — you know, those really big ones with the domed tops. They also had to be moist and tender. These fit all those criteria, plus they are super chocolaty too! YAY! I have also been looking for a fun homemade treat to make for Valentine’s Day, and these are just perfect.

I’ve already mastered my recipes for Peanut Butter Chocolate Chip Muffins and Blueberry Banana Muffins, so a double chocolate chip muffin recipe was in order. I just love double chocolate anything, don’t you? The addition of sweet and tart strawberries really takes this one to the next level. Pretty soon you’ll be snacking on one of these every day too!

Why You’ll Love Strawberry Chocolate Chip Muffins

  • Super duper chocolaty
  • Kid-tested and approved!
  • Fun for Valentine’s Day
  • The perfect addition to a brunch spread
  • So easy
a double chocolate chip muffin sliced in half on a black plate with fresh strawberries and a paper liner to the side

Key Ingredients to Make My Double Chocolate Chip Muffin Recipe

  • ALL-PURPOSE FLOUR – You don’t need any fancy flour to make double chocolate muffins — all-purpose is totally fine.
  • COCOA POWDER – Here’s where most of that tasty chocolate flavor comes from. I like Dutch-process cocoa powder best as it boasts a much richer and bolder taste.
  • SUGAR – These sweet treats do require some sugar, but not as much as some other recipes thanks to the addition of the chocolate chips and strawberries.
  • BAKING POWDER & BAKING SODA – Yes, you’ll need both for my double chocolate chip muffin recipe! They help the muffins rise, which will result in a moist and light texture.
  • BUTTERMILK – If you don’t have any on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
  • BUTTER – Opt for unsalted as you’ll have more control over the sodium content.
  • EGGS – Also needed for the muffin batter, of course.
  • VANILLA EXTRACT – I’m using 1 tablespoon of vanilla (yes, tablespoon!) to add a warm and earthy flavor and complement the cocoa powder.
  • STRAWBERRIES – Make sure to use fresh when you can. I haven’t tried to make strawberry chocolate chip muffins with frozen berries… they often contain a lot of excess moisture which will ultimately affect the taste and texture. If you can’t find fresh, freeze-dried is a better option than frozen.
  • MINI CHOCOLATE CHIPS – I like semi-sweet chocolate chips, but you can use your favorite!

Instructions to Make Chocolate Strawberry Muffins

RECIPE PREP: Preheat your oven to 375 degrees F and prepare a muffin tin with paper liners.

MAKE THE MUFFIN BATTER: Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. In a separate small bowl, combine the buttermilk, butter, eggs, and vanilla.

Incorporate the wet ingredients with the dry and fold in the strawberries and chocolate chips. It’s totally okay to have lumps — don’t overmix!

BAKE: Use a cookie scoop to divide the batter evenly in the muffin tins, then top each one with extra chocolate chips. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow your choc strawberry muffins to cool before serving and enjoy!

cloeup: a hand lifting a strawberry chocolate chip muffin out of a muffin tin

Tips for Making Choc Strawberry Muffins

  • Opt for paper liners! While you can technically just grease and flour the muffin tin, I highly recommend using liners. These double chocolate muffins have a tendency to stick a bit. Paper liners will also help keep the moisture inside the muffins, helping them stay fresh for longer.
  • Use a large cookie scoop to transfer the batter from the bowl to the muffin pan. It’s so much faster… and cleaner!
  • This is a thicker batter, and it will seem like a lot for 12 muffins, but trust me it works. It needs to be on the thicker side to hold the strawberries in place otherwise they will just sink to the bottom of the muffin. It also helps create those higher domed tops that we all love!
  • Remember not to overmix. You want to stir, not beat, the wet and dry together just until combined — a few lumps are perfectly fine and are actually a sign that you haven’t overmixed. You’ll get nice, light, bakery-style chocolate strawberry muffins every time!
  • Serve with a dollop of whipped cream on top for a decadent treat. Perfect for date night at home.
  • Choc strawberry muffins would also be so fun to make on Valentine’s Day! Pack them in the kiddos’ lunch or surprise them with an after-school snack!


What is the secret to making moist muffins?

There are a few things to keep in mind when making moist muffins. First, mix the wet and dry ingredients separately, then fold them together gently to combine… no overmixing! You’ll also want to opt for paper liners. The added layer of protection between the hot muffin tin and the actual muffin will also keep them moist.

How do you make muffins rise in the middle?

A higher oven temperature will help your strawberry chocolate chip muffins rise in the middle. I bake mine at 375 degrees F — the higher temp encourages the outer edges of the muffin to set, while the middle is still liquidy. The center will rise as the muffins continue to bake, creating the nice, tall, light, and airy results I know you’re all looking for!

Should muffin batter rest before baking?

You don’t have to. I’ve tweaked this double chocolate chip muffin recipe so that it will rise on its own without the need for resting. That said, I know some other bakers swear by this method for light and fluffy baked goods. If you do go this route, let the batter rest at room temperature for 30 minutes to 1 hour. Let me know how you make out!

a chocolate strawberry muffin cut in half with a dollop of whipped cream and extra chocolate chips on top

More Muffin Recipes To Try

Thanks so much for reading! Let me know what you think about this double chocolate chip muffin recipe!

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These Double Chocolate Strawberry Muffins are moist, tender, filled with strawberry chunks and oh so chocolatey! |

Double Chocolate Muffins with Strawberries

My Double Chocolate Muffins are moist, tender, and filled with strawberry chunks! Packed with chocolate chips and cocoa powder, these strawberry chocolate chip muffins are a yummy (and decadent!) choice for breakfast, brunch, or even a snack.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Author: Countryside Cravings
Print Recipe Save Recipe


  • 1 1/4 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup butter melted
  • 2 eggs
  • 1 tablespoon vanilla yes tablespoon
  • 1 1/2 cups chopped strawberries
  • 1/2 cup mini semi sweet chocolate chips plus extra for topping if desired


  • Preheat oven to 375 degrees F. Grease and flour a muffin pan or line with paper liners (my preferred route for these muffins 🙂 ), set aside.
  • In a large bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. In a small bowl combine the buttermilk, melted butter, eggs and vanilla. Add to the flour mixture along with the strawberries and chocolate chips. Stir just until combined don’t overmix. It is ok to have lumps!
  • Using a large cookie scoop evenly divide batter among the 12 muffin tins making sure to leave batter in a nice domed shape. Sprinkle tops with extra chocolate chips if desired. Bake for 20-25 minutes or until toothpick inserted comes out clean. If using paper liners remove from pan and cool completely. If you aren’t using liners let cool in pan 15 minutes before removing to cool completely. Store in an airtight container for 2-3 days.

8 thoughts on “Double Chocolate Muffins with Strawberries”

  1. 3 stars
    They were ok, I followed the recipe and they turned alittle bland. Not my favorite. Pretty average in my opinion… sorry

  2. Hi Malinda
    I Just finished preparing your recipe to the letter. They turned out fantastic with a well balanced taste . rich and moist with a hint of vanilla and strawberry. Nothing needs to be said about the chocolate 🙂 except rich and tasty.
    I used fresh strawberries from the garden and dark chocolate morsels.

    My only note is I wasn’t sure about how much butter to use. 1/2 of ?. I guessed and used a half cup.

    • I am so pleased that you liked them!! And thank you for catching my mistake. Yes, it should be 1/2 cup. I bet they were extra good using those nice strawberries from the garden!! 🙂


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