Description
Indulge in these decadent Double Chocolate Strawberry Muffins, featuring a rich chocolate base and juicy strawberry chunks, perfect for any occasion.
Ingredients
Scale
- ½ cup Hot Water
- ¾ teaspoon Espresso Powder
- ½ cup Neutral Oil
- 1 cup Brown Sugar
- ⅓ cup Granulated Sugar
- 2 large Eggs (room temperature)
- 1 cup Sour Cream (room temperature)
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 ¾ cups Flour
- ¾ cup Dutch Processed Cocoa Powder
- ¾ cup Semisweet Chocolate Chips
- 1 cup Fresh Strawberries (chopped into small pieces)
Instructions
- Whisk the hot water with the espresso powder until completely dissolved.
- In a large bowl, whisk together the eggs, oil, sour cream, hot espresso mixture, and both sugars until smooth and well combined.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined; a few lumps are acceptable.
- Fold in the chocolate chips and chopped strawberries gently.
- Cover the batter and let it rest for 30-60 minutes.
- Preheat the oven to 425°F (220°C) and line a muffin pan with liners.
- Fill each muffin cup until just over ¾ full with batter.
- Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for another 18-23 minutes.
- Let the muffins cool for 10 minutes in the pan before transferring to a wire rack.
Notes
For added flavor, consider serving with raspberry preserves or whipped cream. Muffins store well in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 16g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: muffins, chocolate, strawberries, baking, breakfast, dessert, easy recipe