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. Thank you Jocelyn! They are super fluffy, I’m glad the camera captured that! I loved reading your blueberry danish recipe!

  1. Once again we are totally on the same page…we poth posted chocolate and strawberry recipes tonight! I guess we crave the same things 🙂 i love that top picture! These look super yummy, Sally!

  2. These are SUCH gorgeous muffins, Sally! And I am so glad that you’ve actually baked something from your new cookbook– that cookbook is worth it’s 900 weight pages in gold, right!

    I read the recipe a few mos ago and noted the full tbsp in their batter but they also said, not bitter. And after seeing these, want to make them! Good field report about the Thick batter..and to not be alarmed. So are they your fave muffin of all time?

    1. the thick batter had me VERY worried that the muffins would be heavy and dense, which is not at all what I think a muffin should be! And I have you to thank for recommending my new favorite book to read and study. 🙂

  3. I don’t eat them for breakfast, but Lara’s Cherry Pie bars are amazing! They definitely work as a healthier cherry pie “fix.”
    My husband should like these muffins, since he doesn’t like the way the chocolate breaks apart when he bites into my chocolate covered strawberries!

    1. I don’t like how the chocolate easily falls off either! But I accept it. Choc strawberries are too good to pass up! Thanks Lisa. 🙂

  4. Tall, fluffy muffins per Sally standards? I know they’ll be amazing. Plus chocolate + strawberry–looks like you and Steph from Back For Seconds teamed up in your flavors today! Who can blame you, chocolate and strawberry rule!

  5. I just made these and they turned out DELICIOUS! My new favorite muffin! I did use full fat sour cream, which made them super duper moist. The only thing that seemed different was that mine were a little more browned on top, even though I cooked them for 5 minutes less than you stated. My rack was in the middle position…but maybe I should have had it lower? Idk…and idc…they were still cooked perfectly! I was worried that the muffins would be too thick and dense after seeing the batter, but they turned out fluffy and had the most PERFECT texture…everything you could possibly imagine a muffin to be! I used fresh strawberries too, which made them even more incredible. I ate mine warm with whipped cream, and my dad gobbled a couple down too(: These will be on my blog soon! Don’t worry…I’ll definitely give you credit. Thank you for such a yummy treat to start off my day!

    1. Hey Taylor! Did you turn the oven down to 350F after baking for 5 mins at 425F like the recipe states? Definitely keep them on the middle rack, but try lowering the temp to 325 for the last 20-22 mins of baking. I am SO glad you enjoyed them though! I wish I had whipped cream over the weekend, what a nice pairing!

      1. Yes, I did lower the temperature…but I did it at like 5 minutes and 30 seconds because I forgot for a moment…if that makes any difference. I’m so glad I enjoyed them too! I’m gonna try making these with white chocolate chips and/or vanilla chips next(:

    1. Thanks Laurie! I know you love choc covered pretzels as much as I do, but chocolate covered strawberries is up there on my list too 🙂

  6. I love how light and fluffy these look, Sally. They look like they are just amazing. I don’t think there’s a better breakfast than a muffin and a perfectly ripe banana. That’s what gets me going every day.

    1. Thank you Laura! they are very fluffy! Take out the chocolate and you have yourself one killer strawberry muffin 🙂

  7. Made these this morning for friends who are staying over for the weekend. Big win!! My subs that I used were homemade yogurt instead of sour cream (just didn’t have sour cream on hand) and mini semi-sweet chips instead of milk chocolate chips. Thanks for posting this winner recipe!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally