Chocolate Covered Strawberry Muffins

 

Ingredients:

Muffins

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup granulated sugar
  • 4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 and 1/4 cups sour cream (I used light sour cream - regular or nonfat would work too)
  • 1 cup chopped fresh strawberries (thawed frozen would work too)
  • 3/4 cup semi-sweet chocolate chips

Chocolate Drizzle

  • 3 Tablespoons semi-sweet chocolate chips
  • 1/2 Tablespoon butter

Directions:

  1. Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
  2. Whisk the flour, baking powder, and salt in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
  3. Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
  4. Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
  5. While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl. Stir, then drizzle chocolate over cooled muffins.
  6. Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving

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