Double Chocolate & Strawberry Muffins - The Baking Explorer

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. Delicious and really easy to make too.

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

I started by creaming together 175g caster sugar and 175g butter.

I added 3 large eggs and 1 tsp vanilla extract and whisked in.

Then I folded in 45g cocoa powder and 130g self raising flour. And finally I added 125g 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 on 180C/350F/Gas Mark 4 for 20 minutes.

To decorate I melted 60g 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 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!

I’m entering these into myself and Cakeyboi‘s monthly baking challenge Treat Petite. This month the theme is ‘Let’s Get Fruity!’

Double Chocolate & Strawberry Muffins


  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips
  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries


  1. Cut up the dried strawberries
  2. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  3. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  4. Divide the mixture between 12 muffin cases and bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry

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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