Description
Enjoy soft and fluffy strawberry muffins with chocolate chips and a chocolate drizzle on top. See recipe note if using frozen strawberries.
Ingredients
Muffins
- 2 cups (250g) all-purpose flour (spooned & 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 (71g) 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 (113g) semi-sweet chocolate bar, coarsely chopped
Instructions
- 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 silicone 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.
Notes
- 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.
- Special Tools (affiliate links): 12-Count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- 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.