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Double Chocolate Strawberry Muffins Recipe

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4.7 from 537 reviews

Enjoy moist and delicious Double Chocolate Strawberry Muffins made with fresh strawberries and semisweet chocolate chips. These bakery-style muffins are simple to make in one bowl, offering a tender crumb thanks to sour cream and rich chocolate flavor from Dutch-processed cocoa powder.

Ingredients

Scale

Wet Ingredients

  • ½ cup (118 ml) Hot Water
  • ¾ teaspoon Espresso Powder
  • ½ cup (118 ml) Neutral Oil (vegetable, canola, or sunflower)
  • 1 cup (205 grams) Brown Sugar
  • ⅓ cup (66 grams) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 cup (227 grams) Sour Cream, room temperature

Dry Ingredients

  • 1 ¾ cups (200 grams) All-Purpose Flour
  • ¾ cup (63 grams) Dutch Processed Cocoa Powder
  • ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt (Diamond Crystal preferred)

Add-ins

  • ¾ cup (255 grams) Semisweet Chocolate Chips
  • 1 cup (144 grams) Fresh Strawberries, chopped into small pieces

Instructions

  1. Prepare Coffee Base: In a jug or cup, whisk the hot water with the espresso powder until dissolved.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, neutral oil, sour cream, the prepared espresso coffee, brown sugar, and granulated sugar until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Sift or add the all-purpose flour, Dutch processed cocoa powder, kosher salt, baking soda, and baking powder to the wet ingredients. Stir gently until the batter is almost smooth, being careful not to overmix.
  4. Incorporate Add-ins: Fold in the semisweet chocolate chips and chopped fresh strawberries gently to avoid breaking the fruit.
  5. Rest the 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 allows the leaveners to activate for better muffin rise.
  6. Prepare to Bake: Preheat the oven to 425°F (220°C). Line two muffin pans with liners placing liners in every other cup to bake 6 muffins at a time, giving them space to grow tall.
  7. Fill Muffin Cups: Spoon the batter into each muffin cup until just over ¾ full to allow room for rising without overflow.
  8. Bake Muffins: Bake at 425°F for 5 minutes to initiate rise and set the crust, then lower oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 18 to 23 minutes until a toothpick inserted into the center comes out clean.
  9. Cool and Finish: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely. For a bakery-style finish, press additional chocolate chips on top immediately after removing from the oven.

Notes

  • Use a kitchen scale to weigh ingredients for accuracy, especially flour and cocoa powder.
  • Substitute sour cream with buttermilk or full-fat yogurt if desired.
  • Use fresh strawberries only; frozen strawberries have not been tested.
  • Use Dutch-processed cocoa powder for best chocolate flavor and proper leavening.
  • If using table salt instead of kosher salt, halve the amount.
  • Store muffins in an airtight container in the refrigerator for up to 4-5 days to prevent drying.
  • Freeze muffins in a freezer-safe bag for up to 2 months, thaw overnight in the fridge before serving.
  • Baking 6 muffins at a time gives better room for rise and muffin top development.

Keywords: double chocolate strawberry muffins, chocolate muffins, fresh strawberry muffins, bakery style muffins, sour cream muffins, easy muffin recipe, chocolate chip muffins

Find it online: https://biteandenjoy.com/double-chocolate-strawberry-muffins-recipe/