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.
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.
Success Tips for These Chocolate Chip Strawberry Muffins
- 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.
- 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.
- 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.
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!)
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
- 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- 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.
- 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.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- 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.
- Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
- 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.
- Sour Cream: If you don’t have sour cream on hand, Greek yogurt (non fat, low fat, or full fat) is the best substitute.
- Milk: You can use any milk, dairy or nondairy such as skim milk, whole milk, coconut milk, etc.
- 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.
- 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.
- 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