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:
- Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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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