These super moist double chocolate strawberry muffins are loaded up with fresh strawberries and semisweet chocolate chips. They're made in one bowl since they use a neutral oil instead of butter, so no need to drag out your stand mixer! These muffins are super soft and moist thanks to the oil and sour cream combination.

A close up of a chocolate strawberry muffin on parchment paper next to some fresh strawberries.

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After making my one bowl chocolate blueberry muffins, you know I had to make a strawberry version! These strawberry chocolate muffins use the same base recipe as my triple chocolate muffins and extra moist chocolate espresso muffins.

Just like my other chocolate muffin recipes, these chocolate strawberry muffins are made in one bowl without a mixer. I truly love not having to drag out my stand mixer!

After doing some recipe testing of these muffins, I found that they needed longer in the oven due to the moisture from the strawberries. Baking with fresh strawberries can also be a little bit tricky!

To get that super chocolatey flavor, we're using Dutch-processed cocoa powder. It's stronger in flavor and richer than natural cocoa powder. I've also added semisweet chocolate chips for some extra chocolate flavor. Adding hot coffee instead of just water is going to also enhance the chocolate flavor.

Why these are the best muffins

So Simple: these are seriously so simple. You just need one bowl, a whisk, and a rubber spatula. That is IT! No fancy tools, no fancy nothing.
Best Flavor Combo: chocolate + strawberries are a classic for a reason.
Super Moist: using oil instead of butter and sour cream instead of milk is going to keep these muffins moist for days.

13 Key Ingredients

All the ingredients needed to make strawberry chocolate muffins, weighed out into small bowls.

Dutch-processed Cocoa Powder: this is richer and darker than natural cocoa powder. Plus, it reacts differently to leaveners than natural cocoa powder! Not sure which one you've got in your pantry? Check the ingredients. If it says 'alkali' or 'acidity regulators', you've got Dutch-processed Cocoa Powder.
Neutral Oil: use a neutral oil like vegetable, canola, or sunflower oil. We don't want anything with a strong taste or smell.
Sour Cream: ah, my favorite baking ingredient! The sour cream is going to give a little bit of a tang to the muffins (not too much, don't worry!) and will give us a soft and tender crumb. Perfect!
Fresh Strawberries: I've only tried this recipe with fresh strawberries and not frozen strawberries. Make sure they're chopped up!
Leaveners: we're using a combo of baking soda and baking powder. Make sure it hasn't expired or your muffins won't rise.
Kosher Salt: I always, always, always (ok, almost always) use Diamond Crystal kosher salt. It's less salty than regular table salt, so you need more of it.
Sugar: the combo of light brown sugar and granulated sugar means we have a soft muffin with a slightly crispy muffin top.
All-Purpose Flour: I've only tested this recipe with all-purpose flour (plain flour if you're in Europe!)

Let's make this recipe!

You can find the full recipe below, but let's walk through the steps!

A glass bowl with a beige mixture in it and a whisk.

Step 1: In a large bowl, whisk all of the wet ingredients together.

A glass bowl with chocolate muffin batter in it and a rubber spatula.

Step 2: Add the dry ingredients and mix until just combined.

Chocolate muffin batter in a bowl with chocolate chips and chopped up strawberries.

Step 3: Gently stir in the chopped strawberries and chocolate chips. Optional, but cover the bowl and let rest for 30-60 minutes. While it rests, line two muffin pans with 6 liners each.

Unbaked chocolate strawberry muffins in a muffin pan.

Step 4: Preheat the oven to 425°F. Scoop the muffin batter into the liners almost to the top. Bake in the oven for 5 minutes, then without opening the oven door, decrease the temperature to 350°F. Bake for an additional 18-23 minutes.

A stack of two chocolate strawberry muffins with chocolate chips on parchment paper.

Success Tips for the Best Muffins!

Kitchen Scale: the way I talk about kitchen scales you would think I've invested in Big Kitchen Scale stock or something. Use a scale is the most accurate way to bake, it's so easy to add too much flour or cocoa powder if you use measuring cups. You can grab a scale for $10 these days!
Optional Resting Time: by resting the chocolate muffin batter, you're giving the baking powder and baking soda time to start reacting. This is going to give you bigger muffin tops!
Bake 6 at a Time: baking them 6 at a time gives the muffin tops more room to grow! It's optional, but it helps!
Small Batch: want to make a small batch of these muffins? Literally just divide the ingredients in half and make 7 muffins instead!

Storage & Freezing

Because of the fruit, I recommend keeping these muffins in the fridge. Store them in an airtight container (so they don't dry out) for 4-5 days. Let come to room temperature before enjoying.

To freeze, place in a freezer bag or ziploc bag for up to 2 months in the freezer. Let come to room temperature for a few hours or thaw overnight in the fridge.

A hand holding a strawberry chocolate muffin.

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Ella from Alpine Ella is holding a cake stand with cupcakes on it.

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Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!

Thank you!

Ella