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Chocolate Strawberry Muffins with Chocolate Drizzle Recipe

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Delight in these moist and flavorful Chocolate Strawberry Muffins, bursting with fresh strawberries and topped with a rich dark chocolate drizzle. Perfectly balanced in sweetness and texture, these muffins use chopped strawberries tossed with a bit of sugar to enhance their natural flavor. The cocoa-infused batter results in a tender crumb, making these muffins an irresistible treat for breakfast or snack time.

Ingredients

Fruits

  • 6 ounces strawberries, chopped small (about 1 cup)

Dry Ingredients

  • 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
  • 1/3 cup (25g) unsweetened cocoa powder
  • 3/4 cup (150g) sugar, plus 2 teaspoons for tops and berries

Wet Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1 large egg
  • 1 cup (250g) plain yogurt
  • 1 ½ teaspoons vanilla extract

Topping

  • 1 ½ ounces chocolate for drizzling on top (dark or any preferred chocolate)

Instructions

  1. Prepare Oven and Bun Cups: Preheat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners to prevent sticking and facilitate easy removal.
  2. Sugar Strawberries: Mix the chopped strawberries with 1 teaspoon of sugar in a small bowl; this enhances their sweetness and keeps them evenly distributed in the batter. Set aside.
  3. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to ensure they are evenly mixed and aerated.
  4. Mix Cocoa and Sugar with Butter: In another bowl, whisk cocoa powder and sugar. Melt the butter and, while still warm, gradually whisk it into the cocoa and sugar mixture until well blended. Allow to cool slightly.
  5. Add Wet Ingredients: To the cocoa mixture, add the egg, yogurt, and vanilla extract. Whisk thoroughly until the batter is smooth and uniform.
  6. Incorporate Dry Ingredients: Using a large rubber spatula, scrape down the sides and bottom of the bowl. Add the dry ingredients in three parts, gently stirring until fully incorporated and the batter is smooth, taking care not to overmix.
  7. Fold in Strawberries: Gently fold the sugared strawberries into the batter, distributing them evenly without crushing.
  8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle a little sugar on top of each for a slight crunch.
  9. Bake Muffins: Bake in the preheated oven for 15 to 20 minutes, or until muffin tops are set, not wet, and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Transfer muffins to a cooling rack to cool.
  10. Melt Chocolate and Drizzle: Once muffins are mostly cooled, melt the chocolate using a microwave-safe bowl in 10-second intervals, stirring in between until smooth and melted. Drizzle the melted chocolate over the tops of the muffins for a delicious finishing touch.

Notes

  • For sweeter muffins, increase sugar in the batter to 1 cup. To reduce sugar, use low-sugar yogurt and reduce sugar by 3 to 4 tablespoons.
  • Plain full-fat yogurt yields the most tender muffins; low-fat or 0% fat yogurt can be substituted but results in a slightly drier texture.
  • If using Greek yogurt, add a splash of milk or water to thin the batter as Greek yogurt is thicker.
  • Store muffins in a sealed plastic bag at room temperature for 2 to 3 days. For longer storage, freeze wrapped in foil or freezer bags for up to 3 months.
  • Use any type of chocolate for drizzling, such as dark, milk or white chocolate, depending on preference.

Find it online: https://bitezly.com/chocolate-strawberry-muffins-with-chocolate-drizzle-recipe/