Chocolate Fruit Muffins
Indulge in the rich, decadent flavor of Chocolate Fruit Muffins—an irresistible fusion of velvety cocoa, bursts of fresh fruit, and luscious dark chocolate chips. Perfectly moist and tender, these easy-to-make muffins are a tantalizing treat that combines the sweetness of ripe berries or bananas with the deep, bittersweet essence of chocolate. Featuring a quick 15-minute prep time and a bake time of just 20 minutes, this recipe is ideal for breakfast, brunch, or a grab-and-go snack. With simple pantry staples and customizable fruit options, these muffins strike the perfect balance between indulgence and wholesome goodness. Serve them warm for a gooey chocolate experience, or enjoy them room temperature for a delightful anytime treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups milk
- 0.33 cups vegetable oil
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 0.75 cups dark chocolate chips
- 1 cups mixed fresh fruit (e.g., blueberries, chopped strawberries, or diced bananas)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, sieve together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir to combine evenly.
In a medium mixing bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to prevent tough muffins.
Fold in the dark chocolate chips and mixed fresh fruit gently to distribute them throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the Chocolate Fruit Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 536.7 g | 195% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 291.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 634 mg | 49% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 3759 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
