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Double Chocolate Strawberry Muffins

Irresistibly Moist Double Chocolate Strawberry Muffins

Delight in these Double Chocolate Strawberry Muffins, combining rich chocolate with fresh strawberries for a moist, indulgent treat.
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Prep Time 15 minutes
Cook Time 28 minutes
Resting Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Hot Water Can be replaced with brewed coffee for enhanced flavor.
  • 1 tbsp Espresso Powder Instant coffee can be used in a pinch.
  • ½ cup Neutral Oil Canola, sunflower, or vegetable oil works best.
  • ½ cup Brown Sugar Use coconut sugar for a healthier alternative.
  • ½ cup Granulated Sugar No specific substitution recommended.
  • 2 large Eggs For a vegan option, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
  • ½ cup Sour Cream Greek yogurt or buttermilk can be used as alternatives.
  • 1 tsp Baking Powder No specific substitution recommended.
  • ½ tsp Baking Soda No specific substitution recommended.
  • ½ tsp Kosher Salt Halve if using table salt.
  • 1 ¾ cups Flour Can be replaced with gluten-free flour mix for gluten-free muffins.
  • ¾ cup Dutch Processed Cocoa Powder Natural cocoa powder can be used but will alter flavor and color.
  • 1 cup Semisweet Chocolate Chips Milk chocolate or dark chocolate can be used instead.
  • 1 cup Fresh Strawberries Other berries can be experimented with for different flavors.

Equipment

  • Mixing bowl
  • Whisk
  • muffin pan
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. In a jug, whisk together 1 cup of hot water and 1 tablespoon of espresso powder until fully dissolved.
  2. In a large mixing bowl, combine 2 eggs, ½ cup of neutral oil, ½ cup of sour cream, ½ cup of brown sugar, and ½ cup of granulated sugar. Whisk these ingredients together until smooth.
  3. Add 1 ¾ cups of all-purpose flour, ¾ cup of Dutch processed cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt to the wet mixture. Gently stir until just combined.
  4. Carefully fold in 1 cup of semisweet chocolate chips and 1 cup of diced fresh strawberries into the batter.
  5. Cover the bowl with plastic wrap and let the muffin batter rest for 30 to 60 minutes at room temperature.
  6. Preheat your oven to 425°F (220°C) and prepare your muffin pan by placing liners in every other slot.
  7. Once preheated, fill muffin cups about ¾ full with batter, bake at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 18-23 minutes.
  8. Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Use a kitchen scale for accurate measurements. First high-temperature baking is key for a beautiful dome shape. Store in an airtight container in the fridge for 4-5 days.

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