Description
These intensely chocolaty and incredibly moist muffins are studded with fresh strawberries, offering a delightful balance of sweet and tart. They are guaranteed to become a new favorite.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed recommended)
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (120g) sour cream, room temperature
- ¼ cup (60ml) milk (any kind), room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (125g) semi-sweet chocolate chips (or your preferred kind)
- 1 cup (150g) fresh strawberries, diced (or frozen, see FAQ)
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together melted butter, eggs, sour cream, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Do not overmix.
- Gently fold in the chocolate chips and diced strawberries.
- Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle extra chocolate chips and strawberries on top.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 375°F (190°C) and continue baking for 15-20 minutes, or until a wooden skewer comes out with moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes