Chocolate Covered Strawberry Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a medium bowl, whisk the egg, sugar and melted butter until combined. Whisk in the sour cream, milk and vanilla.
4. Pour the wet mixture into the dry ingredients, whisk a few times, then finish with a spatula. The batter will be very thick. Fold in the strawberries and chocolate chips without overmixing.
5. Fill the liners to the top with batter. Bake 5 minutes at 425°F (218°C), then, without removing the muffins, lower the oven to 350°F (177°C) and bake a further 17-19 minutes, until a toothpick in the center comes out clean.
6. Cool the muffins 5 minutes in the pan, then move them to a wire rack.
7. Melt the chocolate in a microwave-safe bowl in 15-second bursts, stirring after each, until smooth. If too thick, stir in 1 teaspoon vegetable oil. Drizzle over the muffins while they may still be warm.
8. Let the chocolate set completely at room temperature or in the refrigerator.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkChocolateSour creamChocolate chipStrawberry