Strawberry and Dark Chocolate Muffins | 2412life

Strawberry and Dark Chocolate Muffins

October this year has mostly been wind, rain and grey clouds on repeat, making it a very abrupt end to summer (sad face).  To cheer myself up a little bit, I took some strawberries   from the freezer and some chocolate and threw together delicious, soft, fluffy, moist strawberry and dark chocolate muffins.  These muffins taste like strawberries dipped in chocolate, but then in a moist muffin shape.  These muffins are great to start your day, or your weekend, or as a sweet snack in the afternoon to pick you up.


Because the strawberries are frozen, they tend to hold a lot of water, for which I had to compensate by making the batter a little dryer, so don’t worry if you find the dough thick and sticky rather than the usual muffin smooth runny batter!   By adding on the strawberries half frozen, they are easy to cut and mix under the batter.  The water and juice they release whilst thawing, will loosen up your batter, and flavour it with strawberry sweetness!


I took some of these with me to work the other day, and they were gone in the blink of an eye, so I just have to share the recipe now!  Ok! enough talk about how much I like these beauties…  let’s get baking!

Ingredients (makes 12 medium muffins):

  • 210gr flour* (if you use self-rising flour, there is no need for baking powder)
  • 2gr baking powder
  • 2gr baking soda
  • 2gr salt
  • 14gr butter*
  • 1 egg
  • 8ml vanilla extract
  • 120gr greek yoghurt (I use full fat)
  • 90ml honey
  • 60ml milk ( I use full fat)
  • 210gr frozen strawberries, chopped small
  • 30gr Dark chocolate, chopped in small chunks, or you could use choc chips instead



Preheat the oven to 175C, and lightly coat 12 muffins cups with some butter, if they are not non-stick.

First let’s assemble your ‘dry’ ingredients; please whisk the flour, baking powder, baking soda, and salt in a medium bowl together.

For the ‘wet’ ingredients, take a separate bowl, and in here, whisk together the melted butter, your egg, and vanilla extract. Stir in the yogurt until no large lumps remain. Stir in your honey and milk until you have a smooth mass without lumps.

Slowly poor the ‘wet’ mix  into the ‘dry’ mixture and stir just until incorporated.

Gently fold in your chopped strawberries and your chocolate or chocolate chips.

Divide the batter between the muffin cups.


Once your oven is sufficiently lot, bake your batter at 175C for about 26-28 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean.

Let the muffins cool for a few minutes in the pan, and then gently take them out of the pan to cool down entirely.


*As a side note: you can substitute fresh strawberries in place of the frozen, and you can also replace the unsalted butter with coconut oil if you prefer this.

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