Chocolate Covered Strawberry Muffins

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If you’re a fan of chocolate-covered strawberries, these muffins are sure to become a favorite treat! The perfect combination of moist, fluffy muffins bursting with juicy strawberries and rich chocolate chips, topped with a luscious chocolate drizzle. These chocolate-covered strawberry muffins are perfect for breakfast, brunch, or an indulgent snack.

Moist and Fluffy Muffins with a Chocolate Twist

The secret to these tender muffins lies in the balance of ingredients, from creamy sour cream to fresh strawberries and a blend of semi-sweet chocolate. The result is a moist, perfectly sweet muffin with a soft crumb that melts in your mouth. The extra chocolate drizzle on top gives these muffins a decadent touch, while the strawberries add a delightful burst of freshness in every bite.

These muffins are not only delicious but also incredibly simple to make. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and comes together in no time.

AND they’re the ultimate treat for anyone with a love for sweet and fruity desserts.

Ingredients for Chocolate Covered Strawberry Muffins

These muffins are made with simple ingredients you likely already have on hand, along with fresh strawberries and chocolate for a truly indulgent touch. Here’s what you’ll need:

• All-Purpose Flour – Provides the structure for the muffins. Make sure to spoon and level the flour to avoid dense muffins.
• Baking Powder & Baking Soda – These help the muffins rise, giving them a light and fluffy texture.
• Salt – Enhances the flavors of the muffins.
• Egg – Adds richness and structure to the batter. Make sure it’s at room temperature for even mixing.
• Granulated Sugar – Sweetens the muffins without overpowering the natural sweetness of the strawberries.
• Unsalted Butter – Melted butter adds moisture and a rich flavor. Allow it to cool slightly before adding it to the batter.
• Sour Cream – The key to moist muffins, sour cream keeps the muffins tender and flavorful.
• Milk – Helps loosen the batter slightly and keeps the muffins soft.
• Vanilla Extract – Adds a warm, sweet flavor that enhances both the chocolate and strawberries.
• Fresh Strawberries – Chopped into bite-sized pieces, fresh strawberries add bursts of flavor and moisture.
• Semi-Sweet Chocolate Chips – Folded into the batter for a delightful chocolate surprise in each bite.

For the Chocolate Topping:

• Semi-Sweet Chocolate Bar – Melted and drizzled on top, this chocolate topping makes these muffins truly indulgent.

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How to Make Chocolate Covered Strawberry Muffins

Baking these muffins is quick and easy, making them perfect for any time you want a sweet, homemade treat. Here’s how to get the best results every time:

1. Preheat the oven to 425°F (218°C). Prepare your muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
2. Mix the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a large bowl until well combined. Set aside.
3. Combine the wet ingredients in a medium bowl by whisking together the egg, sugar, and melted butter until smooth. Then, whisk in the sour cream, milk, and vanilla extract until the mixture is creamy and well combined.
4. Add the wet ingredients to the dry ingredients, stirring with a spatula until the batter is thick. Be careful not to overmix the batter; a few lumps are fine.
5. Fold in the strawberries and chocolate chips gently to distribute them evenly throughout the batter.
6. Fill the muffin liners to the top with the batter, ensuring they rise beautifully in the oven.
7. Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for another 17-19 minutes until a toothpick inserted into the center of a muffin comes out clean. The high initial heat creates a tall, bakery-style muffin top.
8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Chocolate Topping

For the finishing touch, a rich chocolate drizzle makes these muffins irresistible:

1. Melt the semi-sweet chocolate in a microwave-safe bowl in 15-second increments, stirring between each until smooth. If the chocolate seems too thick for drizzling, stir in 1 teaspoon of vegetable oil.
2. Drizzle the melted chocolate over the muffins. You can enjoy them with the chocolate warm and gooey or let it set at room temperature or in the refrigerator.

These muffins are a perfect treat for any time of day, combining the freshness of strawberries with the decadence of chocolate. Enjoy them warm or store them for later—they’re sure to satisfy any sweet craving!

How Long to Bake Chocolate Covered Strawberry Muffins

Baking these muffins to perfection requires the right temperature and timing to ensure they come out fluffy, moist, and fully cooked. The key is starting with a high temperature to create a bakery-style rise, then lowering it to finish baking without drying them out.

• Initial Bake at 425°F (218°C): Begin by baking the muffins for 5 minutes at this higher temperature. This step helps the muffins rise quickly, giving you those tall, domed muffin tops.
• Lower the Temperature to 350°F (177°C): After the first 5 minutes, without opening the oven, reduce the heat to 350°F and continue baking for another 17-19 minutes. This ensures the inside of the muffins cooks evenly without overbaking the outside.

In total, the muffins will take about 22-24 minutes to bake, but always check for doneness. Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, your muffins are ready.

If you’re making mini muffins, they’ll need about 12-14 minutes at 350°F the entire time.

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How to Store Leftover Muffins

Chocolate-covered strawberry muffins are delicious fresh from the oven, but they store well too! Here’s how to keep them at their best:

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. After this, it’s best to move them to the refrigerator.
• Refrigerator: Muffins can be stored in the refrigerator for up to 1 week. Ensure they are in a sealed container to prevent them from drying out.
• Freezer: If you want to save these muffins for later, they freeze well! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will keep in the freezer for up to 3 months. To thaw, simply leave them at room temperature or reheat in the microwave for 20-30 seconds.

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Cooking Tips for Perfect Muffins

• Don’t Overmix the Batter: Overmixing can make the muffins dense and tough. Stir just until the wet and dry ingredients are combined.
• Let the Muffins Rest Before Baking: For even more rise, let the batter rest in the muffin tin for about 5 minutes before placing them in the oven.
• Use Fresh Strawberries: While frozen strawberries can work, fresh strawberries give the best texture and flavor. If using frozen, don’t thaw them first to avoid excess moisture.
• Add the Chocolate Drizzle While Warm: For the best results, drizzle the melted chocolate over the muffins while they are still warm. This allows the chocolate to set beautifully on the surface without hardening too quickly.

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