Chocolate Covered Strawberry Muffins
Enjoy soft and fluffy strawberry muffins with chocolate chips and a chocolate drizzle on top. See recipe note if using frozen strawberries.
Ingredients
Muffins
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1 cup (240g) sour cream, at room temperature*
- 1/4 cup (60ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (about 180g) chopped fresh strawberries (see note about frozen)*
- 3/4 cup (135g) semi-sweet chocolate chips
Chocolate Topping
- 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a silicone spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- Chocolate Topping: In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping.
- Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.