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The Best Chocolate Covered Strawberry Muffins

The Best Chocolate Covered Strawberry Muffins

  • Author: Sally
  • Total Time: 16 minute
  • Yield: 12 muffins 1x

Description

Moist, sweet, and packed with fresh strawberries and melty chocolate chips, these Chocolate Covered Strawberry Muffins are the perfect indulgent treat. Topped with a luscious chocolate drizzle, they’re easy to make and great for breakfast, brunch, or dessert!

Ingredients

Scale
  • 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
  • 3/4 cup (135g) semi-sweet chocolate chips

For the Chocolate Topping:

  • 4 ounces (113g) semi-sweet chocolate bar, coarsely chopped

Instructions

 

  1. Preheat oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying with nonstick spray or lining with cupcake liners. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk the egg, sugar, and melted butter until combined. Stir in the sour cream, milk, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients, stirring just until combined. The batter will be thick. Gently fold in the chopped strawberries and chocolate chips.
  4. Divide the batter evenly among the muffin liners, filling each to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 17-19 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  6. In a microwave-safe bowl, melt the chocolate in 15-second increments, stirring after each, until smooth. Drizzle the melted chocolate over the muffins. Allow the chocolate to set or enjoy while warm.

Notes

  • Muffins stay fresh covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
  • Freeze muffins for up to 3 months by wrapping each in plastic wrap and placing them in a freezer-safe bag.
  • To thaw frozen muffins, let them sit at room temperature or warm them in the microwave for 20-30 seconds.
  • Prep Time: 10 minutes
  • Cook Time: 22-24 minutes

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Find it online: https://ladysavor.com/the-best-chocolate-covered-strawberry-muffins/