How to make Strawberry Chocolate Muffins at home? (Packed with flavor)

Two of our favorite things—fresh strawberries and chocolate—are combined in this simple recipe for chocolate muffins.

Learn how to bake moist muffins that are filled with strawberries and drizzled with chocolate. You may either continue reading for our baking advice or jump to the recipe for strawberry chocolate muffins.

We’ve already shared many muffin recipes with you, but my personal favorite is this one with fresh strawberries and chocolate( Strawberry Chocolate Muffins).

They are delicate, bake well tall, and are simple to create thanks to the yogurt and cocoa powder.

Making the Best Strawberry Chocolate Muffins: A Recipe

Making the tastiest chocolate muffins is simple, especially if you follow our advice!

Let your cocoa powder bloom. That seems funny, have you heard of it? It’s pretty cool. When cocoa powder is mixed with hot liquid, it helps the cocoa “bloom,” making it taste much more decadent and chocolaty than if it were just added to the dry components.

In most chocolate recipes, cocoa powder and hot liquid are combined. Consider our ridiculously fudgy brownies. In that recipe, butter is melted first with sugar and cocoa powder before any other components are combined.

The brownies taste extremely rich and chocolaty as a result. The chocolate powder, sugar, and warm butter are stirred together in this muffin recipe.

Avoid over-mixing the batter. If you’ve been using our recipes for a long, you’re probably sick of hearing us caution you about overmixing muffin batter (this also applies to waffles, pancakes, and quick bread).

Gently incorporate the dry components into the wet ingredients when blending the wet and dry ingredients. All that is required is a gentle swirl until the batter is smooth and any flour streaks are gone.

The batter doesn’t need to be beaten or mixed with an electric mixer. Muffins become heavy when over-mixed.

Include more chocolate. Okay, this one seems obvious, but you can increase the chocolate content of the baked muffins by sprinkling a thin layer of melted chocolate on top of them.

After some time, the chocolate hardens and forms a lovely top for the muffins. Although you might add chocolate chips to the mixture, we like to leave the strawberries within the muffins.

We have a tip for you related to strawberries. Your strawberries may be just a little bit underripe unless you are fortunate enough to visit a strawberry patch and select a perfectly ripe berry (you can tell from the white tops).

But it’s all right. Chop the strawberries finely just before preparing the batter, then toss with a teaspoon of sugar. Similar to how salt affects other foods, sugar also has an effect. It enhances the flavor of the berries and assists in seasoning them.

Strawberry Chocolate Muffins

The strawberries must be finely chopped to avoid sinking to the bottom of the muffin. A teaspoon of sugar added to the chopped strawberries enhances their sweetness and gives them a more strawberry-like flavor.

It is not essential to toss the berries with sugar if you are using completely ripe berries. We pour dark chocolate over the top of each baked muffin, but you can use any kind of chocolate you like.

YOU WILL NEED

• 6 ounces strawberries, chopped small (about 1 cup)
• 1 1/2 cups (195 grams) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 8 tablespoons (4 ounces) of unsalted butter
• 1/3 cup (25 grams) unsweetened cocoa powder
• 1 large egg
• 1 cup (250 grams) plain yogurt
• 3/4 cup (150 grams) sugar, plus 2 teaspoons for tops and berries
• 1 1/2 teaspoons vanilla extract
• 1 1/2 ounces chocolate for drizzling on top

DIRECTIONS

MAKE BATTER

1. Set the oven to 400 degrees Fahrenheit. Put paper liners in 12 muffin tins that are the normal size.
2. Chop the strawberries, add a teaspoon of sugar, and combine in a small bowl.
3. Mix the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
4. Mix the sugar and cocoa powder in a separate, sizable bowl. While the butter is still warm, stir in the sugar and cocoa powder until well combined and the mixture has slightly cooled. Egg, yogurt, and vanilla are added. until smooth, whisk.
5. Use a big rubber spatula instead. After cleaning the bowl’s sides and bottom, add the three portions of dry ingredients and whisk gently until the dry ingredients are absorbed and the batter is smooth. Strawberries are folded in.

TO COMPLETE

1. The batter will almost reach the tops of the paper liners when you divide it among the muffin cups. Each muffin should have some sugar on top of it.
2. Muffins should be baked for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out with crumbs rather than wet batter, and the tops are no longer moist. Transfer to a rack for cooling.
3. Melt the chocolate when the muffins have mostly cooled. The best method is to use a microwave because the quantity is very minimal. In a small microwave-safe bowl, add chocolate. Stir and then re-microwave for an additional 10 seconds. Until the chocolate has melted, keep doing this. Over the muffins, drizzle the melted chocolate.

TIPS for Strawberry Chocolate Muffins

• Increasing/decreasing the sugar: For us, 3/4 cups of sugar are perfect; put 1 cup of sugar in the mix for somewhat sweeter muffins. Choose yogurt with the least amount of sugar possible, and you can think about cutting the amount of sugar in the recipe by 3 to 4 tablespoons.
• What yogurt to use: Use plain, full-fat yogurt for the fluffiest muffins. You can use yogurt that is low in fat or has no fat; however, the muffins will be a little less soft. Since Greek yogurt is thicker than plain yogurt, you might need to add a splash of liquid (milk or even water will do). Finally, pay attention to how much sugar is in the yogurt you use. The sugar amount in plain yogurt should be the lowest, whereas vanilla-flavored yogurt will contain significantly more sugar (making the muffins sweeter).
• The muffins can be kept for two to three days at room temperature in a plastic bag that has been sealed. Put them in freezer bags or carefully cover them in aluminum foil before freezing. For up to three months, freeze.

NUTRITION PER SERVING

Serving Size 1 muffin / Calories 221 / Protein 4 g / Carbohydrate 30 g / Dietary Fiber 2 g / Total Sugars 16 g / Total Fat 10 g / Saturated Fat 6 g / Cholesterol 39 mg / Sodium 160 mg