Name: Double Chocolate & Strawberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 175 g Butter or baking spread (softened, unsalted); 175 g Caster sugar; 3 Eggs (large); 1 tsp Vanilla extract; 45 g Cocoa powder; 130 g Self raising flour; 90 g Dried strawberries (I used Urban Fruit); 65 g Chocolate chips; 60 g Dark chocolate; 20 g Freeze dried strawberries (optional)

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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!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the muffins, but you can use unsalted butter instead.
You can use any cocoa powder for the muffins, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long do the muffins last and can they be frozen?

The muffins will last for 2-3 days in an airtight container in a cool place. You can freeze the muffins. Wrap them well in cling film or put them in an airtight container.

Can these muffins be made with plain or all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¼ teaspoons additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can these muffins be made gluten free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ¼ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the muffins if you are serving it to someone with an allergy or intolerance.

Can these muffins be made dairy free?

For a dairy free version, use a dairy free baking spread for the muffins. You will also need to make sure the chocolate chips and the dark chocolate decoration are both dairy free. Please do check the labels for everything you use to make the muffins if you are serving it to someone with an allergy or intolerance.

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.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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