Why didn't my muffins rise properly?

This could happen either when you overmix your batter so it comes up much more dense than fluffy, or it could be because your baking powder is past its expiration date. Sometimes, even when it's not and it just sits in your cupboard open for a while, it could still lose its potency.

Why are my muffins so wet on the inside after baking?

Did you use fresh or frozen strawberries? If you used fresh strawberries and the right measurements for everything, this shouldn't happen. If you used frozen ones, they may have released too much water while cooking. I have a note in the recipe card to use less milk when using frozen strawberries.

Chocolate Strawberry Muffins

Name: Chocolate Strawberry Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 2 cups all-purpose flour or a gluten-free blend (I use Bob's Red Mill 1:1 flour); 2 tsp baking powder; ½ tsp ground cinnamon; 2 large eggs; ½ cup cane sugar; ¼ cup cooking oil (I use pure avocado oil); 2 tsp vanilla extract; ½ tsp fine sea salt; ½ cup Greek yogurt (or good creamy vegan yogurt); 3/4 cup milk (I use cashew milk or almond milk, when using frozen strawberries, only add 1/2 cup milk); ½ cup chocolate chips or chopped dark chocolate; 1 1/2 cups chopped strawberries (¼-½ inch pieces); 1 tbsp turbinado sugar (optional)

Description

These Chocolate Strawberry Muffins taste just like chocolate-covered strawberries, and they're so easy to make! They're fluffy, moist, and so delicious. They store well and are freezer-friendly!

Ingredients

Units Scale

2 cups all-purpose flour or a gluten-free blend (I use Bob's Red Mill 1:1 flour)
2 tsp baking powder
1/2 tsp ground cinnamon
2 large eggs
1/2 cup cane sugar
1/4 cup cooking oil (I use pure avocado oil)
2 tsp vanilla extract
1/2 tsp fine sea salt
1/2 cup Greek yogurt (or good creamy vegan yogurt)
3/4 cup milk (I use cashew milk or almond milk, when using frozen strawberries, only add 1/2 cup milk)
1/2 cup chocolate chips or chopped dark chocolate
1 1/2 cups chopped strawberries (1/4-1/2 inch pieces)
1 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 400°F and line a muffin pan with paper muffin cups.
In a medium bowl, whisk together flour, baking powder, and cinnamon. Set aside.
In a large bowl, whisk together eggs, cane sugar, cooking oil, vanilla extract, and sea salt until well mixed.
Whisk in Greek yogurt and milk.
Add the dry ingredients into the wet ingredients in two batches and whisk and fold until just combined. I recommend starting with a whisk and switching to a spoon.
Fold in chocolate chips and strawberries, reserving ½ cup of strawberries and some of the chocolate chips for garnish. Be careful not to overmix the batter.
Divide the batter between 12 muffin cups and garnish with the reserved strawberry pieces and chocolate chips (optional), and push them in slightly.
Sprinkle each muffin with turbinado sugar if desired.
Bake the muffins in the preheated oven at 400°F for 5 minutes.
Then, without opening the oven, turn the heat down to 350°F and bake the muffins for another 20-23 minutes. Or until golden and a toothpick inserted in the middle of a muffin comes out clean.
Take them out of the oven and allow them to cool slightly. Enjoy them warm.

Notes

Storing: Store the muffins (once completely cooled) in an airtight container in the fridge for 3-4 days or in a freezer-safe container in the freezer for 3-5 months.

Reheating: I recommend enjoying the muffins warm. If the muffins are frozen, defrost them in the fridge overnight first or reheat from frozen. Transfer the muffins on a small baking sheet to a preheated oven at 300°F for 5-10 minutes or at 250°F for 15-20 minutes if frozen. You might have to slice them in half to get them to warm up in the middle if they’re frozen. I chose a lower temperature for the frozen ones to avoid the chocolate and strawberries burning.

The nutritional facts are only an estimate and will greately vary based on the chocolate chips you use.