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Chocolate-Covered Strawberry Muffins

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These chocolate-covered strawberry muffins combine juicy strawberries and rich chocolate in a tender, bakery-style muffin that’s perfect for brunch or dessert. Quick, easy, and crowd-pleasing, they’re sure to become a family favorite.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or use a 1:1 gluten-free blend for GF muffins)
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or dairy-free milk such as oat milk)
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 tsp pure vanilla extract (or almond extract)
  • 1 1/2 cups (200g) fresh strawberries, diced (or frozen, thawed and patted dry)
  • 1/2 cup (90g) semi-sweet chocolate chips (mini chips preferred)
  • 1/4 cup (40g) chopped dark chocolate
  • 2 tbsp (30g) coarse sugar (optional, for topping)
  • Extra chocolate chips and strawberry slices (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, beat eggs, milk, oil, and vanilla extract until smooth and slightly frothy (about 1 minute).
  4. Pour wet ingredients into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain. Do not overmix.
  5. Fold in diced strawberries, chocolate chips, and chopped chocolate gently until evenly distributed.
  6. Spoon batter into prepared muffin cups, filling each about 3/4 full. Top with extra chocolate chips and strawberry slices if desired.
  7. Sprinkle coarse sugar over muffin tops for a crunchy finish, if using.
  8. Bake on the center rack for 20-22 minutes (start checking at 18 minutes), until muffins are golden and a toothpick comes out with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. If muffins sink or are soggy, check oven temperature, avoid overmixing, and pat strawberries dry before adding.

Notes

For best results, use room temperature eggs and milk, and pat strawberries dry before folding into the batter. Do not overmix to keep muffins tender. Muffins can be made gluten-free or vegan with simple substitutions. Store in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze for up to 2 months. Reheat gently before serving.

Nutrition

Keywords: chocolate covered strawberry muffins, brunch muffins, easy muffin recipe, strawberry chocolate muffins, bakery style muffins, gluten free muffins, dairy free muffins, kid friendly muffins

Find it online: https://leilameals.com/chocolate-covered-strawberry-muffins-easy-brunch-recipe-for-2024/