Strawberry Chocolate Muffins Strawberry Chocolate Muffins A festive, easy-to-make strawberry chocolate muffin cake perfect for New Year celebrations

These strawberry chocolate muffins combine a rich, moist chocolate muffin base with a smooth, fruity strawberry cream topping, finished with chocolate drizzle and fresh fruits. This dessert is visually stunning, full of flavour, and surprisingly simple to make—even beginners can pull it off.

Even though it looks elaborate, the process is straightforward: mix, bake, assemble, and decorate. The result is a soft, fluffy muffin with creamy strawberry layers and chocolate highlights, perfect for festive gatherings, afternoon tea, or as a gift.

Why you’ll love this recipe

Quick and beginner-friendly: just mix, bake, and assemble.
Rich and fluffy chocolate muffin base paired with sweet-tart strawberry cream.
Festive and photogenic: decorated with chocolate drizzle and colorful fruits.
Perfect for celebrations, tea-time, or gifting.

Ingredients and Substitutions

Milk – I use full-fat milk for a richer muffin base, but you can substitute with skimmed milk or plant-based milk.
Corn oil – Adds moisture to the muffins. Melted butter works as an alternative with a richer flavour.
Eggs – They give structure and softness. Make sure they’re well blended with other liquids.
Granulated sugar – Adjust sweetness to taste. For less sweetness, reduce slightly.
Low-gluten flour – Essential for soft muffins; do not substitute with higher gluten flour.
Cornstarch – Enhances fluffiness and avoids dense texture.
Baking powder – Key for muffin rise; make sure it’s fresh.
Milk powder – Adds extra creaminess. Can be replaced with extra flour, but flavour may differ.
Cocoa powder – Use unsweetened, pure cocoa for rich chocolate flavour.
Bake-stable chocolate chips – Adds chocolate chunks inside. Can use regular chocolate chopped into small pieces.
Whipping cream – Use cold, full-fat cream for a smooth, stable strawberry cream.
Strawberry jam – Adds sweet-tart flavour to the cream. You can substitute with other strawberry preserves.
Chocolate sauce – For decoration; I recommend using a thick chocolate sauce so it stays in place and doesn’t run. You can make it by melting dark chocolate over a double boiler
Fresh fruits – Strawberries, blueberries, cherries, etc., for decoration.
Sprinkles – Optional, for festive flair.

How to Make Strawberry Chocolate Muffins

Prepare and Mix Liquid Ingredients

Preheat the oven to 170℃ and line muffin molds with paper cups.
In a large bowl, combine milk, corn oil, eggs, and sugar. Whisk until sugar dissolves and mixture is smooth.

Mix Dry Ingredients & Make Batter

Sift together low-gluten flour, cornstarch, baking powder, milk powder, and cocoa powder.
Gently fold dry ingredients into the liquid mixture until no dry spots remain. Avoid overmixing.
Add chocolate chips and gently fold to distribute evenly.

Bake Muffins

Fill muffin cups about 70% full with batter to allow space for rising.
Bake in the preheated oven at 170℃ for 25 minutes, or until a toothpick inserted comes out clean.
Let muffins cool completely at room temperature.

Prepare Strawberry Cream

In a chilled bowl, combine whipping cream and strawberry jam.
Beat with an electric mixer on medium speed until soft peaks form. Cream should hold shape when lifted.

Assemble and Decorate

Trim tops of cooled muffins to create flat surfaces.
Pipe strawberry cream on top of each muffin.
Drizzle chocolate sauce over the cream.
Decorate with fresh fruits and sprinkles.

Tips & Tricks

Sift dry ingredients to prevent lumps and ensure fluffy muffins.
Do not overmix batter; stop when just combined.
Bake-stable chocolate chips prevent melting and maintain texture.
Chill whipping cream for at least 12 hours for better whipping stability.
Fill muffin cups 70% full to prevent overflow and ensure uniform shape.

Frequently Asked Questions

Can I substitute butter for corn oil? Yes, melted butter adds richer flavour but slightly alters texture.

How should I store these muffins? Keep in an airtight container at room temperature for 1-2 days, or in the fridge for up to 3 days.

Can I make the cream ahead? Yes, whip the cream and store covered in the fridge for a few hours before assembly.

Can I freeze the muffins? Yes, bake and cool muffins completely, then freeze un-iced. Thaw in the fridge and add cream just before serving.

Strawberry Chocolate Muffins with Cream

These no-fuss strawberry chocolate muffins are beginner-friendly and deliciously moist. Chocolate muffin base, strawberry cream topping, and fresh fruit make every bite irresistible!

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Prep Time 30

Cook Time 25

Course Dessert

Cuisine American

Servings

Ingredients

Chocolate Muffin Base

160 g milk
90 g corn oil
2 eggs approx. 100 g
90 g granulated sugar
110 g low-gluten flour
30 g cornstarch
10 g baking powder
30 g milk powder
60 g cocoa powder
80 g bake-stable chocolate chips

Strawberry Cream & Decoration

300 g whipping cream
90 g strawberry jam
Chocolate sauce for drizzle
Fresh fruits for decoration
Sprinkles optional