There’s something about the combination of chocolate and strawberries that feels both nostalgic and elevated at the same time. These chocolate chunk strawberry muffins lean into that pairing, with a softer, more nourishing approach to sweetness.
Instead of relying on refined sugars alone, this recipe uses St Dalfour strawberry fruit spread to bring natural sweetness, depth of flavour, and moisture to the batter. Made from real fruit, it adds a rich strawberry note that carries through every bite.
Almond meal creates a tender, almost fudgy texture, while dark chocolate chunks add contrast and richness. Fresh strawberries folded through at the end keep the muffins light and vibrant, balancing the deeper chocolate flavours.
They’re simple to make, naturally sweetened, and ideal for those moments when you want something baked that feels both comforting and considered. Perfect for morning tea, lunchboxes, or an easy weekend bake to share.
*This is a partnered post with St Dalfour Australia, all thoughts and opinions expressed are the author’s own*
CHOC CHUNK STRAWBERRY ALMOND MUFFINS
Makes 8
Gluten free : Dairy Free (opt) : Vegetarian
1/4 cup extra virgin olive oil or melted butter
2 free range eggs
1/2 cup St Dalfour Strawberry Fruit Spread, plus extra for the top
3 cups almond meal
2 tsp baking powder
2/3 cup chopped dark chocolate
200g sliced strawberries
Heat oven to 170C and line 8x ½ cup muffin tins with patty cake liners or grease with oil (as you wish). Whisk extra virgin olive oil, eggs, and St Dalfour Strawberry Fruit Spread in a large mixing bowl until creamy. Add baking powder and almond meal and mix. Then fold through the strawberries and choc chunks. Spoon into muffin tins and bake for 30 minutes or until golden on top. Allow to cool for 10 minutes in the tin then transfer to a wire rack. Top with some extra St Dalfour Strawberry Fruit Spread and enjoy warm. Store in an airtight container in the fridge up to 3 days.
