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    Double Chocolate & Strawberry Muffins

    06/06/2015 by thebakingexplorer 5 Comments

    Jump to Recipe Print Recipe

    When I was sent some of Urban Fruit's products to try out in my baking, I knew that their dried strawberries would go perfectly with chocolate, and even more so with double chocolate. And so, these Double Chocolate & Strawberry Muffins were born! They are delicious and really easy to make too. Urban Fruit make dried fruit that they gently bake at low temperatures, and they never add any extra sugars. Their products are so versatile for baking with, or you could add them to cereal or yoghurt, or eat straight from the pack as a healthy snack!

    Double Chocolate & Strawberry Muffins

    How to make Double Chocolate & Strawberry Muffins

    Start by mixing together caster sugar and butter. Then add eggs and vanilla extract and whisk in.

    Then whisk in cocoa powder and self raising flour. And finally fold in dried strawberries and chocolate chips. Divide the mixture between 12 muffin cases and bake for 20 minutes.

    To decorate, melt dark chocolate and drizzle it over the muffins. Finally sprinkle on some freeze dried strawberries.

    Double Chocolate & Strawberry Muffins

    Tips for making the Double Chocolate & Strawberry Muffins:

    • To decorate the muffins with the dark chocolate, I hold the muffin on it's side over the bowl of melted chocolate. Then I use a fork to gently flick and drizzle the chocolate over the top. If you prefer a neater finish, you can also use a piping bag.
    • To stop the dried strawberries from sinking, toss them in a little flour before adding to the muffin batter.
    • The muffins can be frozen without the decoration. Wrap them well, or place in a airtight container, and freeze for up to 3 months.
    Double Chocolate & Strawberry Muffins

    Recommended equipment & ingredients*

    • Cupcake tin
    • Electric hand mixer
    • Black cupcake cases
    • Cooling rack
    • Freeze dried strawberries
    • Kitchen scales
    • Mixing bowls

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Double Chocolate & Strawberry Muffins

    More muffin recipes...

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    • Mango & Lime Muffins
      Mango & Lime Muffins

    Double Chocolate & Strawberry Muffins

    Yummy chocolate muffins with choc chips and dried strawberry
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Muffins
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the muffins

    • 175 g Butter or baking spread
    • 175 g Caster sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 45 g Cocoa powder
    • 130 g Self raising flour
    • 90 g Dried strawberries
    • 65 g Chocolate chips

    For decoration

    • 60 g Dark chocolate
    • 20 g Freeze dried strawberries optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
    • Cut up the dried strawberries into smaller pieces and toss them in a little flour to coat them (this will help them stop sinking)
    • Mix together the caster sugar and butter until creamy and smooth
    • Add the eggs and vanilla extract and whisk in
    • Whisk in the cocoa powder and self raising flour
    • Then gently fold in the dried strawberries and chocolate chips using a spatula or spoon
    • Divide the mixture between the muffin cases and bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Put them on a cooling rack to cool completely
    • To decorate melt the dark chocolate and drizzle it over the muffins either using a fork or put it in a piping bag. Finally sprinkle on the freeze dried strawberry
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 290kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 122mg | Potassium: 145mg | Fiber: 3g | Sugar: 22g | Vitamin A: 426IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 2mg

    If you like this, check out more of my Muffin recipes!

    NB. I was sent the dried strawberry as a gift, all opinions are my own.

    « Mango & Lime Muffins
    Pimms Cupcakes »

    Reader Interactions

    Comments

    1. Kate Glutenfreealchemist

      June 07, 2015 at 9:53 pm

      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?

      Reply
      • Kat BakingExplorer

        August 08, 2015 at 5:30 pm

        Thanks Kate! I do try and I thought the simpler the better with these. Yes they were still chewey after being baked.

        Reply
    2. Noha

      October 01, 2021 at 12:39 am

      What’s the substitute for self-raising flour? I want to use regular flour or all-purpose flour.
      Thanks

      Reply
      • thebakingexplorer

        October 01, 2021 at 7:52 am

        Hi Noha, you can swap the self raising flour for plain/AP flour, but you will need to add baking powder. The general advice is to add 2 tsp per 200g plain/all purpose flour, so I'd say 1 1/4 tsp for this recipe. I hope you enjoy the muffins!

        Reply
    3. June Antoszkiw

      June 28, 2023 at 2:21 pm

      Perfect delicious recipe, no need for creamy toppings in the hot weather.

      Reply

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