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