Irresistible Chocolate Covered Strawberry Muffins You’ll Love
Delight in these Chocolate Covered Strawberry Muffins, combining beloved treats for a perfect brunch or snack.
Equipment
- muffin tin
- Mixing Bowls
- whisk
- spatula
Ingredients
For the Muffins
- 2 cups all-purpose flour can substitute with gluten-free blend
- ½ cup cocoa powder optional for pure strawberry muffin variant
- ¾ cup sugar mix granulated and brown sugar for enhanced sweetness
- 2 teaspoons baking powder ensure freshness for best results
- ½ teaspoon salt essential for flavor enhancement
- 1 cup milk can use dairy or non-dairy milk
- ⅓ cup vegetable oil can substitute with melted coconut oil or butter
- 1 large egg can omit for vegan option
- 1 cup chocolate chips can substitute with white chocolate
- 1 cup fresh strawberries frozen works too if well-drained
Instructions
How to Make Chocolate Covered Strawberry Muffins
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine the dry ingredients in a large bowl: all-purpose flour, cocoa powder, baking powder, salt, and both types of sugar.
- Whisk together the wet ingredients in a separate bowl: milk, vegetable oil, and egg (if using).
- Mix the wet ingredients into the dry ingredients, stirring gently until just combined.
- Fold in the chocolate chips and fresh strawberries, ensuring they are evenly distributed.
- Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the muffins in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Optional: Drizzle with melted chocolate before serving for an extra indulgent touch.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin C: 5mgCalcium: 2mgIron: 8mg
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