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These Double Chocolate Strawberry Muffins are like little pockets of joy! Imagine biting into a perfectly baked, cocoa-rich muffin bursting with chunks of smooth chocolate and pockets of fresh, tangy strawberries. Whether paired with your morning coffee or enjoyed as an afternoon indulgence, these muffins strike a perfect balance between rich chocolate and refreshing fruit flavors. A treat that any chocoholic will find irresistibly delicious!
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin liners.
In a large bowl, whisk together 1 and 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In another bowl, mix together 1 cup granulated sugar, 1 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped fresh strawberries.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delightful chocolatey treat!
