Chocolate Strawberry Muffins

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:

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