Double Chocolate & Strawberry Muffins

I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. So I made these Double Chocolate & Strawberry Muffins which are delicious and really easy to make too.

Jump straight to the recipe!

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together caster sugar and butter.

I added eggs and vanilla extract and whisked in.

Then I folded in cocoa powder and self raising flour. And finally I added of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked for 20 minutes.

To decorate I melted dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The Double Chocolate & Strawberry Muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

Double Chocolate & Strawberry Muffins

Ingredients

For the muffins

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips

For decoration

  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. Cut up the dried strawberries
  3. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  4. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  5. Divide the mixture between 12 muffin cases and bake for 20 minutes. Put them on a rack to cool completely

  6. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry

You can find more of my Muffin recipes by clicking here!

2 comments / Add your comment below

  1. Another beautiful-looking muffin….. Your finish is always so neat and perfect!
    I love using fruit in muffins and if I don't use fresh, I tend to add freeze-dried fruit. Were the strawberries (or mangos) still chewy at all when baked in the sponge?

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