Today I am bringing you Dark Chocolate Strawberry Muffins. And these muffins are absolutely delicious! Between the sweet strawberries, rich dark chocolate, and boost of flaxseed you will love having these for breakfast or as a midday snack!
I first started making these muffins a few years ago when I first starting eating a little healthier. I’ve made a couple of minor changes to the recipe over the years, but it’s still pretty similar to how I made it back then.
The biggest difference I made was swapping the vegetable oil for softened butter. The muffins are still very tender and moist, but also now have a slight kick of butter flavor, which I absolutely love!
I also added a quarter cup of ground flaxseed. Adding some flaxseed adds a hint of nuttiness to the flavor, but it isn’t overwhelming. Not to mention all of the health benefits that flaxseed can provide. I always put a little bit in my morning smoothies.
You can’t have Dark Chocolate Strawberry Muffins without strawberries and for these, fresh strawberries are a must! If you’re really in a pinch, frozen will suffice, but the flavor will not be the same. Plus, I think the juice from the berries are what help keep the muffins so soft and moist.
If you want, you can add a drizzle of dark chocolate glaze on top. This glaze is made just like the white chocolate glaze from my White Chocolate Raspberry Scones. While not necessary by any means, if you’re a chocolate love like me, I’d definitely go for the glaze.
Who’s ready for a delicious (and somewhat healthy) breakfast?
Dark Chocolate Strawberry Muffins
- 1/2 Cup Butter softened
- 1/2 Cup Granulated Sugar
- 1 Large Egg
- 1 1/2 Cups All Purpose Flour
- 1/4 Cup Ground Flaxseed
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/2 Cup Milk
- 1 Cup Strawberries chopped
- 1 Cup Dark Chocolate Chips
Optional Dark Chocolate Glaze
- 1/4 Cup Dark Chocolate Chips
- 2 Tbs Heavy Cream
Preheat oven to 350°. Grease or place liners in a muffin pan.
In a medium bowl whisk together the flour, flaxseed, baking powder, and salt.
In your stand mixer cream the softened butter and sugar together until light and fluffy. Add the egg and beat until fully combined.
Slowly add the dry ingredients to the stand mixer followed by the milk. Mix until just combined. Fold in chopped strawberries and dark chocolate chips.
Divide batter between twelve muffin cups and bake for 20-22 minutes.
If you want to add the dark chocolate glaze: Place the dark chocolate chips in microwave safe bowl. Pour the heavy cream in a separate microwave safe bowl and microwave for about 30-45 seconds then pour over the chocolate chips and allow to sit for a few minutes. Stir the cream and chocolate chips until smooth and pour into a Wilton Squeeze Bottles. Drizzle the glaze over the muffins and enjoy!
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