Strawberry Chocolate Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
These strawberry chocolate muffins are packed with strawberries and topped with a delicious chocolate drizzle. It is important to chop the strawberries small; otherwise, they will fall to the bottom of the muffin. Tossing the chopped strawberries with a teaspoon of sugar also brings out some of their sweetness and makes them taste more like a strawberry. If you use perfectly ripe berries, tossing with the sugar is unnecessary. We drizzle the tops of each baked muffin with dark chocolate, but any chocolate will do. Use what you love (white chocolate would be amazing, too!).
You Will Need
6 ounces strawberries, chopped small (about 1 cup)
1 ½ cups (195g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
8 tablespoons (113g) unsalted butter
1/3 cup (25g) unsweetened cocoa powder
3/4 cup (150g) sugar, plus 2 teaspoons for tops and berries, see tips
1 large egg
1 cup (250g) plain yogurt, see tips
1 ½ teaspoons vanilla extract
1 ½ ounces chocolate for drizzling on top
Directions
Preheat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners.
Mix the chopped strawberries with a teaspoon of sugar in a small bowl, then set aside.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
In another bowl, whisk the cocoa powder and sugar together. Melt the butter, and then while it is still warm, whisk it into the cocoa powder and sugar until blended, and the mixture has cooled slightly.
Add the egg, yogurt, and vanilla. Whisk until smooth.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
Fold in the strawberries.
Divide the batter between muffin cups (the batter will come close to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
When the muffins are mostly cool, melt the chocolate. Since it is such a small amount, using a microwave is best. Add chocolate to a small microwave-safe bowl. Microwave for 10 seconds, stir, then microwave for another 10 seconds. Repeat this process until the chocolate has melted. Drizzle the melted chocolate over the muffins.
Adam and Joanne's Tips
- Adding/reducing the sugar: 3/4 cups of sugar is just right for us, for slightly sweeter muffins, use 1 cup of sugar in the batter. To reduce the sugar, choose yogurt with the lowest sugar content and consider reducing the sugar called for in the recipe by 3 to 4 tablespoons.
- What yogurt to use: For the most tender muffins use plain full-fat yogurt. Low-fat or 0% fat yogurt can be substituted, the muffins will just be a little less tender. If you use Greek yogurt, you may find that you need to add an extra splash of liquid since it is thicker than regular yogurt (milk or even water will do). Finally, keep an eye on the sugar content of the yogurt you use. Plain should have the lowest sugar content, while a vanilla flavored yogurt will have much more sugar (making the muffins more sweet).
- Storing: Place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
- The nutrition facts provided below are estimates.