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Strawberry Dark Chocolate Muffins

10 muffins
Course Breakfast
Cuisine American
Keyword muffins
Total Time 40 minutes
Servings 10
Author Cherry on My Sundae


  • 1 ½ cups whole wheat flour (195 grams)
  • cup granulated sugar (135 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk (125 ml)
  • cup vegetable oil (75 ml)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen strawberries, cut into large chunks (220 grams)
  • ¾ cup dark chocolate chunks (100 grams)


  • Preheat oven to 375 degrees F. Line a muffin tin with liners.
  • Combine the dry ingredients in a large bowl including the whole wheat flour, sugar, cinnamon, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined. Gently fold in the chopped strawberries and dark chocolate chunks.
  • Fill the muffin pan with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the muffins completely on a wire rack.