Healthy Chocolate Strawberry Breakfast Muffins Recipe

Muffins can be a healthy start to any morning with these easy Chocolate Strawberry Breakfast Muffins made with whole grain flour, fresh strawberries and rich cocoa powder.

Chocolate covered strawberries have long been a favorite dessert of mine and I thought it would be awesome to turn that into an easy breakfast option.My whole family loves muffins so I regularly make my other healthy muffin recipes including Honey Pumpkin Whole Wheat and Whole Wheat Blueberry Muffins . I'm also a little obsessed with finding as many uses as possible for cocoa powder ever since I created my Chocolate Tart Cherry Recovery Smoothie.

Jump to:

• Simple Ingredients
• INSTRUCTIONS
• Storage
• Top Tip
• Recipe

So after 4 rounds of making this Chocolate Strawberry Muffin easy recipe, I've finally nailed the muffin that I had hoped to create. This subtly sweet delicious muffin has a light and fluffy texture. Since the cocoa is a deeper, rich flavor, when you taste little pieces of ripe strawberries, they really pop out. Yum. Yum. And more yum. Strawberry lovers, you have to try these yummy healthy strawberry muffins. Enjoy!

Simple Ingredients

• Unsalted butter 
• Light brown sugar
• Egg
• Lowfat buttermilk or kefir
• Honey
• Whole wheat pastry flour
• Cocoa powder 
• Baking soda
• Ground flax seed
• Fresh strawberries

See recipe card for exact quantities.

INSTRUCTIONS

1. Preheat oven to 350° F. Prepare a muffin tin by either spraying with nonstick cooking spray or lining with muffin liners.
2. Add butter to a large bowl and cream with an electric mixer for 2 minutes. Add brown sugar and continue to mix until well incorporated, stopping to scrape down the sides of the bowl as necessary.
3. Add the egg to the butter and mix in thoroughly.
4. Pour in the buttermilk and mix, then the honey. Batter will be very runny.
5. Stop the mixer and add in the flour, cocoa, and baking soda. Mix on low speed until just combined. Stop mixer and add in the flax seed. Mix on low speed for 1 minute, scraping down the sides as needed to ensure it is all combined.
6. Stop mixer and add in diced strawberries. Mix on low speed for 1 minute or fold in by hand using a spatula.
7. Using an ice cream scoop, fill muffin cups with muffin batter to be ⅔ full. Once all batter has been used, gently tap muffin pan on counter to level batter.
8. Bake muffins for 16-17 minutes or until cake tester comes out clean from center of muffins. Recommend rotating muffin pans front to back and side to side half way through baking.
9. Remove from oven and let cool in pan for 5 minutes. Then remove and let cool completely on wire rack.

Storage

Once the homemade strawberry muffins have cooled to room temperature, you can store them in an airtight container. To eliminate extra moisture, place a paper towel at the bottom of the container and on the tops of the muffins.  For best results, read more here in my blog post on the Best Way to Store Homemade Muffins to Keep them Fresh.

Top Tip

This recipe makes a whopping 17 fluffy muffins which makes me really happy. Most recipes make only 12 and that just doesn't seem to last very long in our house. Once cooled, I store these fresh strawberry muffins in a gallon freezer bag in the freezer and just microwave briefly in the morning to warm them up. This is great especially on busy mornings!

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Recipe

 If you're looking for more healthy breakfast recipes, be sure to check out:

• Peanut Butter and Jelly Chia Pudding
• Easy Quiche Recipe with Greek Yogurt
• Whole Wheat Banana Bread