Small batch dark chocolate strawberry muffins swirled with fresh strawberries and dark chocolate chips. They are moist, fudgy, and have a perfectly tall muffin top.
I went into a huge internal debate on whether or not to post this muffin recipe, I’m currently on a mission to “re-niche” my blog into recipes that I actually enjoy developing and making. I’m making a shift from trendy and easy SEO recipes to the technical labors of love I actually enjoy. I spent a long time pondering this shift, but this blog started as a passion project and I want to keep it that way. That being said, I still have an arsenal of recipes I’ve worked developing and still think they’re still worth sharing. So heres my last huzzah of basic recipes until I finish photographing and writing out all the crazy fun ones I’ve been hinting about on my IG (@dishingwith.delaney).
Now onto the chocolate strawberry muffins.
This muffin recipe makes only six, but can be easily doubled or tripled to fill your hearts desire. These muffins can also be made strawberryless if your’e a hater, but you might lose a bit of moisture. These muffins have the perfect size top. It hangs over the muffin base to form a little hat and rises so it’s a bit crackled with strawberries and chocolate peeking through. Either skip down to the recipe card now (no need to be ashamed), or keep reading for my tip and tricks.
Muffin Ingredients:
This recipe is fairly simple, but it does throw a few curveballs (I’m looking at you sour cream). Heres some pointers while shopping.
Dutch Processed Cocoa: Dutch processed cocoa is very similar to a normal cocoa powder except it is darker in color and flavor. It gives the muffins their signature dark chocolate flavor.
Butter and Oil: This recipe uses both baking fats because butter makes these muffins flavorful while the oil keeps them fluffy and moist.
Sour Cream: Sour cream also allows for a moist, slightly denser muffin. I haven’t tried them without but plain yogurt is a common substitute that should work.
Strawberries: Strawberries and chocolate make just the perfect pairing. If you don’t have them just omit or substitute with raspberries.
Chocolate Muffin Process:
This recipe only uses two bowls, or a bowl and measuring cup if you want to keep it simple. I have both creaming and plain old mixing muffin recipes on the blog and found for less sweet muffins like these, mixing works best.
Start by mixing the flour, cocoa powder, baking powder, baking soda, and salt together. Then combine the oil, butter, eggs, and sugar together in a separate bowl. I’ve found that using a measuring jug is perfect for this because you can measure ingredients directly into it. Once the wet ingredients are whisked, add in the sour cream and milk and whisk some more.
Then form a well in the dry ingredients and pour the wet mixture in. Whisk from the center out and continue whisking just until a thick batter forms, overmixing will cause a tough muffin. Fold in the chocolate chips and strawberries and you’re done.
Scoop the batter all the way to the top of each muffin cavity and bake for 5 minutes at 425ºF to give the batter the boost of heat they need to develop the perfect muffin top. Turn the temperature down to 350ºF and bake for another 18-22 minutes.
Let cool and enjoy! Chocolate Strawberry muffins easy peasy.
Chocolate Strawberry Muffin FAQ’s:
Muffins, especially dark ones like these can make it tricky to tell. But your best bet when baking anything caky is to insert a toothpick or skewer and check the crumb. Once no batter sticks to your toothpick, the muffins are done. Do not overbake.
It’s a combination of four things. Not over mixing the batter, filling the tins to the top, starting baking them at 425ºF, and not opening the oven door. You can read more about it in my blackberry orange muffin post.
https://dishingwithdelaney.com/blackberry-orange-muffins/
Definitely! I designed these as small batch so they could make only six, but if you need more they can be doubled, tripled, etc.
Chocolate Strawberry Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Baking
Description
Small batch dark chocolate muffins swirled with fresh strawberries and dark chocolate chips. They are moist, fudgy, and have a perfectly tall muffin top.
Ingredients
- 1 cup flour (120 grams)
- 1/4 cup dutch processed cocoa powder*
- 1.5 teaspoon baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sour cream
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 3 tablespoons melted butter
- 1/2 cup sugar (100g)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped strawberries
Instructions
1. In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a separate small bowl (I use a measuring cup for ease), whisk together the melted butter, oil, sugar, vanilla, and the egg. Once fully whisked, add in the milk and sour cream and whisk.
3. Make a well in the dry ingredients and pour in the butter mixture. Then whisking from the center of the bowl out, incorporate the wet ingredients to the dry. Do not overmix.
4. Fold in the chocolate chips and strawberries and scoop the muffin batter into 6 cavities of your muffin pan. Top with more chocolate chips and berries.
5. Bake at 425ºF for 5 minutes and then turn the oven temperature down to 350º and bake for another 18-22 minutes until a skewer can be inserted and only a few crumbs attach to it. Let cool in their tins and enjoy!
Notes
*Normal cocoa powder will work, the flavor just won’t be as pronounced
Store at room temperature for up to 3 days but best eaten the day of or after.
Nutrition
- Serving Size: 1 muffin
- Calories: 390
- Sugar: 28.5g
- Sodium: 78.6mg
- Fat: 20.8g
- Carbohydrates: 50g
- Protein: 6.3g
- Cholesterol: 49.8mg
Keywords: chocolate muffins, strawberries, dark chocolate, muffins, breakfast
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