Chocolate Covered Strawberry Muffins

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Soft & fluffy strawberry muffins with chocolate chips and a chocolate drizzle. A perfect way to treat yourself in the morning!Chocolate Covered Strawberry MuffinsMy 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. 😉

Chocolate Covered Strawberry Muffins by

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!

Chocolate Covered Strawberry Muffins-4

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.

Chocolate Covered Strawberry Muffins

 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.


Chocolate Covered Strawberry Muffins

Soft & fluffy strawberry muffins with chocolate chips and a chocolate drizzle. A perfect way to treat yourself in the morning!



  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon 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

Chocolate Drizzle

  • 3 Tablespoons semi-sweet chocolate chips
  • 1/2 Tablespoon butter


  1. Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

adapted from the Cooks Illustrated: The New Best Recipe cookbook

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  1. Hi! Just made this and they turned out good but too salty, but I added just as much salt as you said though… Great recipe and great website!

  2. Just made these and everyone loved them! Mine were a bit darker than the picture but were still soft inside and had the most delightful chewy outer edge that we all considered a plus! After starting the recipe I discovered I was out of sour cream so I used what I had…Yoplait Blended Coconut greek yogurt. Wow. Fabulous tasting muffins. I am a huge fan of Watkin’s Vanilla Nut extract and I added a big splash of that. And, just because I had them already I added one Hershey’s Drop candy (milk chocolate) in the top of each muffin…looked like a big chocolate button on each one. They looked pretty and my husband and son agree they taste fantastic. In fact, my husband said they were some of the best he’s ever had! So thank you for a wonderful recipe! They are divine!

  3. I baked them this morning for my hard working crew.
    So moist, so juicy, not too sweet but perfect !
    I added 1 1/2 c of strawberry chunks and got 23 medium muffins.
    They loved them.
    Love your recipes!
    Thanks so much

  4. Just took these muffins out of the oven!! My house smells scrumptious! Taking them to a retirement breakfast in the morning ! They sure look and smell delish 🙂 thanks for the recipe!!!

  5. Excited to try another on of your muffin recipes. The chocolate raspberry jumbo muffins have been such morning saver for our family. I wanted to know if you have tried to bake these, jumbo style. I have extremely active kiddos with healthy appetites and the jumbo size is what they prefer for grabbing on the go. Thought I’d ask before I attempt. Thanks.

    1. Hey Rebecca! I have never attempted these in the jumbo size – the time would be considerably longer. Close to 25 minutes, I’m sure.

      1. Couldn’t wait Sally. I’m eating one right now, jumbo-sized! I will bake it longer than 20 minutes next time and a couple of them needed it. So worth trying!

  6. These were DIVINE! I just made them last Sunday for Mother’s Day and was asked the next day to make them again for our youth Seminary class as a end of the year treat. They were a hit! Thanks for sharing!!!

  7. Since I have made these muffins four times since Valentine’s Day I thought I should let you know how absolutely delicious they are. I follow your recipe except I use greek yogurt in place of the sour cream. My muffins alway come out more “rustic” on top when your muffins appear to have a very smooth top. Do you think this happens due to the greek yogurt being much thicker than sour cream? Just curious…I plan to use sour cream in my next batch to see if this is the difference. Thanks for a great recipe!!!

    1. I would say so – using full fat sour cream makes them a little more tender and soft, in my opinion. So glad you enjoy Kristin!

  8. Used strawberry crush since fresh strawberries are not available here. AMAZING!!! Utterly soft and moist….was gone in no time!! Thanks for the recipe and looking forward to more:)

  9. I just made these but substituted for dark chocolate instead. They are delcious. The only thing I noticed is the top of your muffins look smooth and mine are kinda look rough not smooth.

  10. My four year old asked for these with coconut. Opinion: add coconut to recipe and bake (how much) or just toast coconut and sprinkle on top.

  11. I make a lot of your recipes and these muffins were by far the best according to my husband. I made them with half ap and half whole wheat flour. Still very amazing! Thanks for all the awesome recipes

  12. These look so good! I’m going to try them today. I went strawberry picking today and picked 8lbs. of strawberries! My mom kept saying we had enough, but I said, more than once, “No! We need more!!! I want to make cookies, cupcakes, muffins, and strawberry lemonade!” That’s right…the whole time we were picking I was daydreaming about your amazing strawberry recipes. So first on my list are these muffins and your berry vinegrette. Wish me luck 🙂

  13. I made these for my friend’s birthday today and she freaking loved it. I also had my fair share of the muffins, and I nearly said screw it to her birthday.

    Thank you so much for sharing.

  14. I just made these and they are delicious.  I added some cinnamon & vanilla and because I love both.  I put the chocolate chips on top, but I wish I would have mixed them into the batter.  But oh my…I’m already looking forward to making these again.  There are so many different variations that can be done.  Thanks for another awesome recipe!

  15. I used vanilla yogurt since I was out of sour cream. They are very moist and tasty. It made 22 muffins with the yellow scooper. Baked them for 12-14 min. Would definitely make these again!

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