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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 muffin tin with liners.
  • Combine dry ingredients in a large bowl including whole wheat flour, sugar, cinnamon, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla. Add wet ingredients to dry ingredients, stirring just until combined. Gently fold in chopped strawberries and dark chocolate chunks.
  • Fill the muffin pan with 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.