Chocolate Strawberry Banana Muffins are what happens when banana bread energy meets rich chocolate and a bright pop of strawberry. They are soft, bakery-style muffins with deep cocoa flavor, natural sweetness from ripe bananas, and little bursts of strawberry in every bite. If you already love our Strawberry Muffins, this version feels like a fun, slightly indulgent twist that still works just as well for breakfast as it does for dessert.
Why You’ll Love This Muffin
Bananas bring moisture and natural sweetness, which is especially important in chocolate-based muffins. Cocoa can sometimes feel dry or heavy, but bananas keep the crumb soft and tender. Strawberries add contrast. Their light, fruity flavor cuts through the richness of the chocolate and keeps the muffins from feeling too dense. Using freeze-dried strawberries inside the batter gives concentrated strawberry flavor without adding extra moisture, while fresh strawberries on top add color and a juicy finish.
Bakery-Style Muffin Texture
These muffins bake up tall and soft. Starting them at a higher oven temperature helps create that domed muffin top you expect from a bakery, then lowering the temperature allows the centers to bake through evenly. The result is a muffin that feels rich and chocolatey but still light enough to eat with your morning coffee.
Tips for the Best Results
- Use very ripe bananas. The darker and spottier they are, the sweeter and more flavorful your muffins will be.
- Do not overmix the batter. Folding just until combined keeps the muffins tender instead of tough.
- Chop the freeze-dried strawberries, but not too finely. Small pieces distribute better and give little pops of flavor throughout.
- Add toppings right before baking. Pressing chocolate chips and fresh strawberries into the tops makes the muffins look finished and bakery-ready.
Storage and Freezing
Once cooled, store the muffins in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. For longer storage, freeze them. Wrap each muffin individually and store in a freezer-safe bag for up to two months. Thaw at room temperature or warm briefly in the microwave for a just-baked feel.
Chocolate Strawberry Banana Muffins
Ingredients
- ⅓ cup unsalted butter, melted and slightly cooled
- 4 large ripe bananas, mashed (about 2 cups)
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips, plus more for topping
- 1 cup freeze-dried strawberries, chopped
- Fresh strawberries, diced, for topping
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and lightly spray the liners with nonstick baking spray. Set aside.
- Place a large mixing bowl on the counter. Add the mashed bananas and use a fork to mash until mostly smooth, leaving a few small chunks for texture.
- Add the melted butter, granulated sugar, egg, and vanilla extract to the bananas. Using a whisk, mix until the batter is smooth and fully combined.
- In a separate medium bowl, add the flour, cocoa powder, baking soda, baking powder, and kosher salt. Whisk until evenly combined and no cocoa lumps remain.
- Add the dry ingredients to the banana mixture. Using a rubber spatula, gently fold the batter together just until no dry streaks remain. Do not overmix.
- Fold in the chocolate chips and freeze-dried strawberries until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Press a few additional chocolate chips and diced fresh strawberries gently into the top of each muffin.
- Place the muffin tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 10 to 12 minutes, until the tops are set and spring back lightly when touched. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely.
This recipe was inspired by iambaker.net’s Chocolate Banana Strawberry Muffins.
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