One of my favorite cookbooks, Cooks Illustrated: The New Best Recipe cookbook, contains a recipe for fluffy & moist blueberry sour cream muffins. I used to make them quite often and over the years, I’ve made some changes to the batter including using a combination of baking powder and soda, adding vanilla and 1 extra Tbsp of butter, reducing the sugar, reducing the sour cream and adding milk, plus adding plenty of strawberries and chocolate chips. I originally published this recipe in 2012 and the recipe below reflects my edits—you’ll love them because they brown nicely (baking soda), aren’t as sweet (reduced sugar) and the batter isn’t quite as heavy (adding milk).
Tell Me About These Chocolate Covered Strawberry Muffins
Flavor: These muffins are buttery, mildly sweet, and studded with melty chocolate chips and sweet juicy strawberries. If you love chocolate, don’t skip the chocolate drizzle on top. These muffins could basically be cupcakes in disguise! Texture: Sour cream keeps the muffins light, moist, and fluffy. Because it leaves such a desirable texture, sour cream is my secret ingredient in many other baked goods like vanilla cupcakes, 1-layer sprinkle cake, double chocolate muffins, and banana bread. Since we’re using 1 cup in this batter, the muffins are lighter than other muffin recipes that may use less sour cream. And if you don’t have sour cream on hand, Greek yogurt (non fat, low fat, or full fat) works as a wonderful replacement. Ease: This is a recipe suitable for beginners. In fact, muffins are my #1 suggestion if you’re looking for a quick, fun, and easy baking recipe and that’s why I recommend them when baking with kids. Plus, I know you’ll appreciate that there’s no mixer required; you can whisk and fold this batter by hand.
Success Tips for These Chocolate Chip Strawberry Muffins
Fresh strawberries are best, but see the recipe note if you’d like to use frozen. If you prefer plain strawberry muffins, you can absolutely skip the chocolate chips and chocolate topping.
Chocolate Topping
A drizzle of melted chocolate turns these strawberry muffins into dessert. (But still definitely acceptable for breakfast!) Use baking chocolate such as Ghirardelli or Bakers brands—both are sold as 4 ounce bars in the baking aisle. One 4-ounce bar is plenty to melt down and drizzle over the muffins. If you love these flavors and you really are looking for dessert, these chocolate covered strawberry cupcakes should be on the menu. They’re chocolate cupcakes with strawberry buttercream filling and rich chocolate ganache on top. Looking for chocolate muffins instead? You will love these double chocolate muffins because they’re soft, moist, and filled-to-the-brim with chocolate chips.
More Muffin Recipes
If you love baking muffins, here are more quick and easy recipes:
Applesauce Muffins Blueberry Muffins Apple Cinnamon Muffins Morning Glory Muffins And, of course, my favorite base muffin recipe (any add-in/flavor!)
