Double Chocolate Strawberry Muffins
Indulge in the deliciousness of homemade Double Chocolate Strawberry Muffins, a treat that’s both moist and decadent. Made with fresh strawberries and semisweet chocolate chips, this one-bowl recipe is perfect for breakfast, snacks, or dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup Hot Water
- ¾ teaspoon Espresso Powder
- ½ cup Neutral Oil
- 1 cup Brown Sugar
- â…“ cup Granulated Sugar
- 2 large Eggs (room temperature)
- 1 cup Sour Cream (room temperature)
- 1½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1¾ cups Flour
- ¾ cup Dutch Processed Cocoa Powder
- ¾ cup Semisweet Chocolate Chips
- 1 cup Fresh Strawberries (chopped)
Instructions
- Preheat oven to 425°F (220°C). Line muffin tins.
- In a jug, whisk hot water with espresso powder until dissolved.
- In a large bowl, combine eggs, oil, sour cream, brown sugar, and granulated sugar until smooth.
- Add flour, cocoa powder, baking soda, baking powder, and salt; stir until just combined.
- Gently fold in chocolate chips and chopped strawberries.
- Cover the bowl with plastic wrap; let batter rest for 30 minutes.
- Fill muffin cups about ¾ full and bake for 5 minutes at 425°F, then lower to 350°F (175°C) for an additional 18-23 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to wire rack.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 288
- Sugar: 22g
- Sodium: 312mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 31mg