I love the flavor of strawberries and chocolate together, make it dark chocolate and I’m in heaven! Since I’ve got an abundance of strawberries from the garden right now, (and since I read how absolutely great they are for you), I created a delicious treat, Dark Chocolate Strawberry Muffins. Perfect for a quick snack mid-day, or a nice addition to breakfast. I made my version soy and dairy free, but these can be made without the substitutions if your diet is not restricted. Either way, these muffins taste great and are super easy to throw together.
Dark Chocolate Strawberry Muffins! Super easy and delicious? I'm in!Click To Tweet
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To make your own Dark Chocolate Strawberry Muffins, you will need: 1-3/4 cups all-purpose flour, 1/3 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 egg (beaten), 3/4 cup almond milk, 1/4 cup olive oil, 3/4 cup fresh strawberries (diced), and 1/4 cup dark chocolate morsels (I use the Enjoy Life brand, dairy, nut and soy free).
For the streusel topping, you will need: 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, and 2 tablespoons “butter” (I like Earth Balance spread made with olive oil).
Preheat your oven to 400°F. Line a standard, 12-cup muffin baking pan with liners and spray with non-stick spray (some sprays may contain soy, double check the label if you’re not sure, or use coconut oil and a brush). In a medium bowl, combine the flour, sugar, baking powder and salt, whisk to combine. In a small bowl, combine the almond milk, egg, and olive oil, whisk to combine. Add the liquid ingredients all at once to the dry ingredients and stir to combine, just until moistened. Fold in the strawberries and dark chocolate morsels.
In a separate bowl, combine the flour, brown sugar, cinnamon and “butter.” Use a pastry blender or a fork to blend ingredients, until the streusel resembles coarse crumbs. Divide the batter equally among the muffin tin, filling each cup about 2/3 full. Top each muffin with a little of the streusel. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow muffins to cool in the pan on a cooling rack for 5 minutes before removing from the pan. Enjoy!
If you are not following a restricted diet and do not need/want to make these Dark Chocolate Strawberry Muffins soy and dairy free, you can sub regular milk for the almond milk, cooking oil for the olive oil, regular dark chocolate chips for the dark chocolate morsels, and real butter for the butter substitute. Either way, these muffins will taste great!
Check out some of my other favorite muffins!
Below you will find some of the equipment I found useful while preparing these Dark Chocolate Strawberry Muffins. I only recommend items that I actually own, use and LOVE!
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