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Chocolate Strawberry Muffins with Cocoa and Chocolate Chips Recipe

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3.8 from 1 review

  • Author: Sara
  • Total Time: 1 hour 39 minutes
  • Yield: 15 muffins
  • Diet: Vegetarian

Description

Delight in the rich flavor of Chocolate Strawberry Muffins, featuring a luscious blend of cocoa, espresso, and fresh strawberries for a perfect balance of sweetness and texture. These muffins are tender, moist, and have a delightful chocolatey aroma complemented by bursts of fresh fruit in every bite.

Ingredients

Wet Ingredients

  • ½ cup Hot Water
  • ½ cup Neutral Oil
  • 2 large Eggs (room temperature)
  • 1 cup Sour Cream (room temperature)

Dry Ingredients

  • ¾ teaspoon Espresso Powder
  • 1 cup Brown Sugar
  • ⅓ cup Granulated Sugar
  • ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tsp Kosher Salt
  • 1 ¾ cups Flour
  • ¾ cup Dutch Processed Cocoa Powder

Add-ins

  • ¾ cup Semisweet Chocolate Chips
  • 1 cup Fresh Strawberries (chopped into small pieces)

Instructions

  1. Prepare Espresso Mixture: In a jug or cup, whisk together the hot water and espresso powder until fully combined.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, oil, sour cream, espresso mixture, brown sugar, and granulated sugar until smooth and homogenous.
  3. Combine Dry Ingredients: Add the flour, Dutch processed cocoa powder, kosher salt, baking soda, and baking powder to the wet mixture. Stir just until the batter is almost smooth, being careful not to overmix.
  4. Add Chocolate Chips and Strawberries: Gently fold in the semisweet chocolate chips and chopped fresh strawberries, distributing them evenly throughout the batter.
  5. Rest Batter: Cover the bowl with plastic wrap or a clean dish towel and let the batter rest at room temperature for 30 to 60 minutes. This resting allows flavors to meld and the batter to thicken slightly, improving muffin texture.
  6. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a muffin pan with liners in alternating holes so only 6 muffins bake at once, which helps give muffin tops more space to expand.
  7. Fill Muffin Cups: Spoon the batter into each lined muffin cup, filling just over ¾ full to allow for rising without spilling over.
  8. Bake Muffins: Bake at 425°F for 5 minutes initially, then reduce the heat to 350°F (175°C) and continue baking for an additional 18 to 23 minutes, until a toothpick inserted near the center comes out clean.
  9. Cool and Garnish: Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For an attractive bakery-style finish, press a few additional chocolate chips onto the tops immediately after removing from the oven.

Notes

  • Using room temperature eggs and sour cream helps the batter mix more smoothly and results in better muffin texture.
  • Resting the batter is optional but recommended for enhanced muffin structure and flavor balance.
  • Filling muffin cups to just over ¾ full prevents overflow while allowing for optimal rise and domed tops.
  • Using fresh strawberries instead of frozen helps maintain the texture and prevents excess moisture in the batter.
  • Alternating muffin cups in the pan improves air circulation and helps muffins bake evenly.
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-strawberry-muffins-with-cocoa-and-chocolate-chips-recipe/