My weekday granola bar breakfasts get old after awhile. Sigh. Don’t get me wrong, I love a wholesome Lara Bar (Cherry Pie is my favorite flavor!) with my morning coffee and banana, but nothing starts my day like a fresh-from-the-oven, fluffy & soft muffin.
And when chocolate’s involved, I practically shoot out of bed. Is there a better way to start your day than with anything that includes chocolate chips? Not in my book.
Ever since I made my Nutella Stuffed Cinnamon-Sugar Muffins one Sunday morning last month, I’ve been dying to get in the kitchen after a long workweek and create a similar chocolate-y muffin. While today’s muffins don’t have Nutella, they certainly aren’t shy of any chocolatey goodness.
And what goes better with chocolate than juicy strawberries? Peanut butter comes to mind, but I wanted to take full advantage of the fresh, bright red ripe strawberries I recently got at the market. Chocolate & strawberries are a match made in heaven, am I right?
This weekend, I took a basic sour cream muffin recipe from my Cooks Illustrated: The New Best Recipe cookbook and subbed the blueberries for strawberries and chocolate chips. Sour cream makes these muffins ultra moist, soft, and very very fluffy. They are very light in both color and texture. I love the tenderness sour cream adds to muffins; I prefer my muffins light as opposed to dense and cakey. Cake can be saved for dessert.
The full tablespoon of baking powder in this muffin recipe had me curious. Quite certainly sounds like a lot, right? Well, much to my surprise there is no bitter flavor noted at all with the excess baking powder. Rather, the full tablespoon of baking powder gives these muffins a nice lift and a high, pretty domed top like you see in bakery style muffins. Love that!
The batter is super thick in this recipe. So thick, that you’ll almost feel as if you did something wrong. It took a hefty amount of elbow grease to mix the dry ingredients in with the wet. Remember to fold the wet ingredients into the dry ingredients. Do not over stir or overmix, as doing so will create a heavy, tough, and crumbly muffin.
The chocolate drizzle is completely optional. I felt it added a beautiful something extra to these guys. And, of course, more chocolate is obviously necessary.
Needless to say, my weekend delivered one sweet breakfast. And dessert. And maybe a snack, too. Trust me, you won’t be able to resist these muffins any time of day either.
Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving.
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 tsp salt
- 1 large egg
- 1 cup granulated sugar
- 4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
- 1 and 1/4 cups sour cream (I used light sour cream - regular or nonfat would work too)
- 1 cup chopped fresh strawberries (thawed frozen would work too)
- 3/4 cup semi-sweet chocolate chips
- 3 Tablespoon semi-sweet chocolate chips
- 1/2 Tablespoon butter
- Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
- Whisk the flour, baking powder, and salt in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
- Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
- Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
- While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl. Stir, then drizzle chocolate over cooled muffins.
adapted from the Cooks Illustrated: The New Best Recipe cookbook
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PS: If you like these muffins, don’t miss these similar recipes.
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