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Double Chocolate Strawberry Muffins

Decadent Double Chocolate Strawberry Muffins to Savor

These Double Chocolate Strawberry Muffins are super moist, combining rich chocolate with fresh strawberries for a delightful treat.
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Prep Time 15 minutes
Cook Time 23 minutes
Resting Time 1 hour
Total Time 1 hour 38 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Hot Water Adds moisture and activates espresso powder.
  • 1 tbsp Espresso Powder Enhances chocolate flavor; substitute with instant coffee if needed.
  • 1/2 cup Neutral Oil Options include sunflower, vegetable, or canola oil.
  • 1 cup Brown Sugar Provides sweetness and moisture.
  • 1/2 cup Granulated Sugar Enhances sweetness.
  • 2 large Eggs Use room temperature for best results.
  • 1 cup Sour Cream Can be swapped with buttermilk or full-fat yogurt.
  • 1.5 tsps Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt Halve amount if using fine salt.
  • 2 cups Flour Use all-purpose flour for best results.
  • 3/4 cup Dutch-Processed Cocoa Powder Delivers a rich chocolate flavor.
  • 1 cup Semisweet Chocolate Chips Adds extra chocolate taste.
  • 1 cup Fresh Strawberries Do not substitute with frozen strawberries.

Equipment

  • Oven
  • Mixing bowls
  • muffin pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Double Chocolate Strawberry Muffins
  1. Preheat your oven to 425°F (220°C) and prepare your muffin pans.
  2. Combine hot water with espresso powder in a heatproof jug, stirring until dissolved.
  3. In a large bowl, whisk together eggs, neutral oil, sour cream, granulated sugar, brown sugar, and the espresso mixture until smooth.
  4. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and kosher salt. Fold into the wet mixture until just combined.
  5. Gently fold in chocolate chips and chopped strawberries.
  6. Cover the bowl and let the batter rest for 30-60 minutes at room temperature.
  7. Fill muffin cups two-thirds full with the batter. Bake for 5 minutes at 425°F, then reduce to 350°F and continue baking for 18-23 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For a bakery-style finish, press extra chocolate chips onto the tops just after baking. Store in an airtight container for up to 4 days or freeze for up to 2 months.

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