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Enjoy the softest, fluffiest muffins with this simple no-mixer-required batter! These chocolate covered strawberry muffins are exceptionally light and each bite is filled with chocolate chips and sweet strawberries. Sour cream is the main ingredient and you can easily swap it out for Greek yogurt instead.

chocolate chip strawberry muffins with melted chocolate drizzle on top

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, sprinkle cake, 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.
chocolate chip strawberry muffin

Success Tips for These Chocolate Chip Strawberry Muffins

  1. Room Temperature Ingredients: Bring your egg, sour cream, and milk to room temperature before mixing together this batter. If any are too cold, they will change the temperature of the batter and solidify the melted butter– same is true when making banana muffins too. The batter will no longer be uniform in texture so you’ll have some greasy muffins and some dry muffins.
  2. Thick Muffin Batter: As you put together this muffin batter, you’ll notice it’s quite thick. Thick muffin batter is actually perfect because the thicker the batter, the more likely your muffins will hold a tall shape. Thin muffin batters usually spill over the top of the muffin liner giving you flat, mushroom-topped muffins. Additionally, thick muffin batter keeps the slippery strawberry pieces suspended in the baked muffins.
  3. Initial High Temperature: Bake the muffins for 5 minutes at an initial high oven temperature and then lower the oven temperature down. The initial high oven temperature quickly lifts up the muffin top. Once you lower the temperature, the centers of the muffins bake. You’ll notice I suggest this in nearly all my muffin recipes.

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.

sour cream and strawberry muffin batter
strawberry chocolate chip muffin batter in muffin pan

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.

strawberry and chocolate chip muffins with chocolate drizzle on top

More Muffin Recipes

If you love baking muffins, here are more quick and easy recipes:

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strawberry and chocolate chip muffins with chocolate drizzle on top

Chocolate Covered Strawberry Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Enjoy soft and fluffy strawberry muffins with chocolate chips and a chocolate drizzle on top. See recipe note if using frozen strawberries.




  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
  • 1 cup (240g) sour cream, at room temperature*
  • 1/4 cup (60ml) milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 180g) chopped fresh strawberries (see note about frozen)*
  • 3/4 cup (135g) semi-sweet chocolate chips

Chocolate Topping

  • 4 ounce (113gsemi-sweet chocolate bar, coarsely chopped


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a rubber spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.)
  4. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
  5. Chocolate Topping: In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping.
  6. Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm. 
  7. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.


  1. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
  2. Sour Cream: If you don’t have sour cream on hand, Greek yogurt (non fat, low fat, or full fat) is the best substitute.
  3. Milk: You can use any milk, dairy or nondairy such as skim milk, whole milk, coconut milk, etc.
  4. Strawberries: Cut the strawberries into 1/2 – 3/4 inch pieces. Fresh strawberries are ideal, but you can use frozen and thawed berries if needed. I recommend thawing and patting them dry with a paper towel before folding into the batter.
  5. Room Temperature Ingredients: It’s best if any cold ingredients are brought to room temperature before starting. The melted butter will slightly solidify if other ingredients are too cold and you may notice greasy oily pockets in the baked muffins.
  6. Adapted from the blueberry sour cream muffins in Cooks Illustrated: The New Best Recipe. The recipe above includes the changes– using a combination of baking powder and soda, adding 1 Tbsp of butter, adding vanilla, reducing the sugar, reducing the sour cream and adding milk, plus adding plenty of strawberries and chocolate chips.

Keywords: strawberry chocolate chip muffins

Reader Questions and Reviews

  1. 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!!!

  2. 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!!!

  3. 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

  4. 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!

  5. Made these with my daughter a few weeks ago and they were delicious. I’m wanting to make them again but would like to add banana to the mix.

    Is that at all possible? Could I try replacing the sour cream with banana instead?

    1. Hi Veronica, that would require additional testing, but yes, you could try replacing some of the sour cream with mashed bananas. I’m unsure of the best amount. Let me know if you try anything. So glad you enjoy these!

      1. Hi Sally,

        I decided to just try, I substituted the exact same amount of sour cream for bananas. I liquified the bananas in my food processor and they turned out awesome.

      2. These are scrumptious! Very moist and just right amount of sweetness!

      3. Hi Sally! I made this muffins twice and are really good. I was wondering if I can add cheese cream?

  6. Good morning ! These were amazing! Thanks for another great recipe. Quick question about flour; I use unbleached flour for baking. Do you recommend a different flour for your recipes? Thanks.

    1. Hi Sarah, we bake with unbleached flour when we can, but either will work!

  7. Hi Sally, I would love to make these for my neighbor but they need to be gluten free. Can I use 1 to 1 flour or do I need to add a little more liquid if I do.

    1. Hi Kris, We haven’t tested a gluten free version. If you try anything let us know how it turns out!

  8. We made this recipe dairy and gluten-free, using King Arthur Measure for Measure flour. Absolutely wonderful! The recipe was very easy to follow and the only substitutions were the flour, the dairy-free milk, chocolate chips, and butter. We changed no measurements. The taste was phenomenal! Thank you for sharing this great recipe!

  9. Hi I’m wanting to make these but I don’t have any kind of substitute for sour cream! Could I just skip the sour cream?

  10. I just made these and I will definitely make them again. Loved not having to grab my stand mixer and I had to sub greek yogurt for the sour cream but they were delish!

    I didn’t do the chocolate drizzle on top and they weren’t missing anything. I might do a raw sugar sprinkle next time.

  11. These are so very good. As usual. Thank you for another great recipe!

    1. For absolute best texture we recommend two batches!

  12. These cupcakes are now the family favorite. They are so moist and the combo of the chocolate and strawberries is superb. Love your website!

  13. Thank you for your awesome recipes. They have been amazing to cook and share – I am enjoying being in the kitchen and they are making me quite popular with my family and friends. The reliability of your recipes is amazing and now my go to on the daily! I am not afraid to try anything.

  14. Just made these tonight, and they turned out beyond amazing! The batter is super thick and they come out like a bakery muffin; a nice hard crust on top and soft and moist on the inside. I love all your small suggestions, such as the oven turn down, to make the perfect muffin. I sprinkled a little white sugar sprinkles on top for some sparkle.

    1. Hi Desiree, For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.

  15. Hi.Love all your recipes I have tried. Have been baking your different muffin recipes weekly . Does this specific recipe require muffin liners for a reason, or can I bake with sprayed muffin tin. Tks

    1. Hi Veronica, you can spray the muffin tin rather than using liners if you prefer.

  16. Baking these this weekend. I used buttermilk in your raspberry muffins and they were delicious. Would buttermilk work in these as well? Tks

  17. These were delicious!! Everyone in my family loved it, and they were all gone the next day! I will definitely make this again!

  18. Hello Sally, I love all your recipes! I have a question, can I make the batter and store it in the fridge for couple of days? Sometimes I do not have time to prepare the muffins up to the decoration and I could make the batter then the cream and to assamble them in 2 days? Thank you very much!

    1. Hi Hristina, we don’t recommend it. Once the leaveners are activated by mixing the wet and dry ingredients, it’s best to bake the batter right away.

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