These Chocolate Strawberry Muffins combine two of our favorite things: fresh strawberries and chocolate. These scrumptious chocolate cupcakes are packed with strawberries and delicious chocolate drizzle.
I’m torn between calling these muffins a snack or a dessert. They’re light and fluffy and taste like a rich chocolate cake with chocolate-covered strawberries added to the batter and drizzled with melted chocolate.
They are among our most decadent muffin recipesfor sure! If you love these, you’ll love ours too! strawberry muffins or these Strawberry Yogurt Muffins. I’m all for it too Chocolate Muffin Recipe!
Main ingredients:
- Strawberry. For the best muffins, use sweet, fragrant, fresh strawberries. If you only have frozen strawberries, thaw and drain them first.
- Cocoa powder. I recommend using natural unsweetened cocoa powder for this recipe. Dutch processed cocoa powder does not react with the baking soda needed to rise the muffins. My favorite brands include Ghirardelli, Hershey’s, or Guittard if you’re feeling fancy.
- Flour. I use all-purpose flour in this recipe, but you can easily substitute whole wheat flour, flour, or even an all-purpose gluten-free mix.
- Sugar. Granulated sugar makes these muffins light and airy.
- Baking powder and soda. The secret of light and airy chocolate muffins. Use a recently purchased dual-action baking powder (it lasts about 3 months), and use aluminum-free if you’re sensitive to the taste.
- Butter. I usually call for butter in my muffin recipes, but for these chocolate muffins I prefer butter.Use unsalted or salted with a little salt added to the batter.
- Egg and Yogurt. These add texture to our muffins and the yogurt keeps them nice and moist. Plain yogurt is perfect.
- Vanilla and salt. These make our muffins taste great and bring out the chocolate flavor of our cocoa.
- Chocolate. I melt some chocolate and drizzle it over the baked muffins. It’s optional, but so good.
How to make Strawberry Chocolate Muffins
These muffins are easy. The first step is to bloom your cocoa. Sounds funny, right? Combining cocoa powder with hot liquid makes the cocoa powder the taste is even more decadent and chocolaty than if you added cocoa to the dry ingredients.
It is very common to see cocoa powder mixed with hot liquid in chocolate recipes, as we do in these recipes. miserable brownies or this chocolate cake. In this muffin recipe, we mix warm butter into cocoa powder and sugar.
From there, you’ll mix in the rest of the ingredients until they’re combined. If you’ve been following our recipes for a while, you’re probably tired of us telling you not to overmix when it comes to muffins (this also applies to muffins. waffles, pancakesand: quick bread)
When combining the wet and dry ingredients, be gentle and fold the dry ingredients into the wet. Just mix gently until any flecks of flour are gone and the batter is smooth. No need to beat the batter or use an electric mixer. Overmixing makes the muffins heavy.
Bake the muffin for 15 to 20 minutes, then take it out, let it cool, sprinkle some melted chocolate on top. The chocolate eventually hardens and makes a nice topping for the cupcakes.You can add chocolate chips to the batter, but we like to leave the insides of the cupcakes for the strawberries.
Strawberry Chocolate Muffins
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PREP
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Cook
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TOTALLY
These Strawberry Chocolate Muffins are filled with strawberries and delicious chocolate drizzle.It’s important to chop the strawberries; otherwise they will fall to the bottom of the muffin. A toss of chopped strawberries with a teaspoon of sugar will also bring out their sweetness and a more strawberry-like flavor. If you’re using perfectly ripe berries, tossing with sugar is unnecessary. We sprinkle the tops of each baked muffin with dark chocolate, but any chocolate will do : Use whatever you like (white chocolate would be amazing too).
Makes 12 muffins
You will need it
6 ounces strawberries, chopped (about 1 cup)
1 ½ cups (195 g) all-purpose flour, spooned and leveled
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon fine sea salt
8 tablespoons (113 g) of unsalted butter
1/3 cup (25 g) unsweetened cocoa powder
3/4 cup (150 g) sugar, plus 2 teaspoons for tops and berries, see tips
1 large egg
1 cup (250 g) plain yogurt, see tips
1 ½ teaspoons of vanilla extract
1 ½ oz chocolate for drizzling
Directions:
1:Heat the oven until 400°F (204°C) Line 12 standard-sized muffin cups with paper liners.
2:In a small bowl, mix the chopped strawberries with a teaspoon of sugar, then set aside.
3:In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4:Mix cocoa powder and sugar in another bowl. Melt the butter, then while it’s still warm, stir in the cocoa powder and sugar until combined and the mixture cools down a bit.
5:00Add the egg, yogurt and vanilla. Beat until smooth.
6:00Using a large rubber spatula, scrape down the sides and bottom of the bowl, then add the dry ingredients in 3 parts, mixing gently until they disappear and the batter is smooth.
7:00Fold in strawberries.
8 o’clockDivide the batter between the cupcake cups (the batter will come close to the tops of the paper liners).Sprinkle each cupcake with a little sugar.
9 o’clockBake the muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the center of the muffin comes out with crumbs, not wet batter.Transfer to a cooling rack.
10:00When the cupcakes are mostly cooled, melt the chocolate. Since it’s such a small amount, it’s best to use a microwave. Add the chocolate to a microwave-safe bowl. Microwave for 10 seconds. Repeat this process until the chocolate is melted. Pour the melted chocolate over the muffins.
Advice from Adam and Joan
- Sugar increase/decrease. 3/4 cup sugar is fine for us, for slightly sweeter muffins, use 1 cup sugar in the batter.To reduce sugar, choose yogurt with the lowest sugar content and consider reducing the sugar in the recipe by 3 to 4 tablespoons.
- What yogurt to use? For the thinnest muffins, use plain full-fat yogurt. Low-fat or 0% yogurt can be substituted, and the muffins will be slightly less thin. You may find that you need to add more liquid , as it is thicker than regular yogurt (milk or even water will do) Finally, pay attention to the sugar content of the yogurt you use. Plain should have the least amount of sugar, while vanilla flavored yogurt will have much more sugar (making the muffins sweeter).
- Storage. Place them in a plastic bag, seal and store at room temperature for 2-3 days.To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1 muffin
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Calories
221:
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Proteins
4 g
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Carbohydrate
30 g
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Dietary fiber
2 g
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Total sugars
16 g
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Total fat
10 g
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Saturated fats
6 g
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Cholesterol
39 mg
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Sodium
160 mg
