Double Chocolate Strawberry Muffins
These muffins combine rich chocolate flavors with fresh strawberries, making them a delicious treat perfect for any time of the day.
Ingredients
Wet Ingredients
- 1 stick Unsalted butter Richness, moisture
- 1 cup Granulated sugar Sweetness
- 1/2 cup Brown sugar Chewiness, moisture
- 2 Eggs Structure, binding
- 1 teaspoon Vanilla extract Flavor enhancement
- 1/2 cup Sour cream Enhances texture
- 1 cup Hot water For espresso mixture
- 1 tablespoon Espresso powder Intensifies chocolate flavor
Dry Ingredients
- 1 1/4 cups All-purpose flour Structure
- 1/2 cup Cocoa powder Chocolate intensity
- 1 teaspoon Baking powder Light lift
- 1/2 teaspoon Baking soda Helps with rising
- 1/4 teaspoon Salt Flavor balance
Mix-ins
- 1 cup Chocolate chips Enhances chocolate flavor
- 1 cup Fresh strawberries (diced) Fruity freshness
Instructions
Preparation
- In a jug or cup, whisk together the hot water and espresso powder until fully dissolved. Set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, oil, sour cream, the cooled espresso mixture, and both types of sugar until smooth.
- Add the all-purpose flour, cocoa powder, salt, baking soda, and baking powder to the bowl. Gently stir until almost smooth, being careful not to overmix.
- Fold in the chocolate chips and diced strawberries, distributing evenly. Cover the bowl and let rest for 30 to 60 minutes.
Baking
- Preheat your oven to 425℉ (220℃) and prepare muffin pans by lining every other hole.
- Fill each muffin cup with batter until just over three-quarters full. Bake at 425℉ for 5 minutes.
- Decrease the oven temperature to 350℉ (175℃) and bake for an additional 18 to 23 minutes.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For best results, use ripe strawberries. You can substitute with frozen berries if needed. Check for doneness a few minutes before the indicated time.