Dark Chocolate Strawberry Muffins (Video)
Enjoy the fresh flavor of strawberries combined with decadent dark chocolate in these super easy Dark Chocolate Strawberry Muffins! Soy and Dairy free!
Servings Prep Time
12people 15minutes
Cook Time
18-20minutes
Servings Prep Time
12people 15minutes
Cook Time
18-20minutes
Ingredients
For the Muffins
For the Streusel
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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!
Recipe Notes

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!

-Recipe modified from Better Homes and Gardens New Cook Book, 14th Edition.

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