30-Minute Strawberry Chocolate Muffins
Soft, fruity, and chocolatey, these muffins are studded with fresh strawberries and finished with a chocolate drizzle. High in protein, fiber-rich, and easy to make, they’re perfect for breakfast, snacks, or meal prep.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Microwave-safe bowl (for melting chocolate)
- Cooling rack
Ingredients
- 6 ounces about 1 cup fresh strawberries, finely chopped
- 1 ½ cups 195 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 8 tablespoons 113 g unsalted butter
- ⅓ cup 25 g unsweetened cocoa powder
- ¾ cup 150 g sugar, plus 2 teaspoons for topping
- 1 large egg
- 1 cup 250 g plain yogurt
- 1 ½ teaspoons vanilla extract
- 1 ½ ounces chocolate for drizzling
Instructions
- Preheat Oven and Prepare Muffin Tin: Start by setting your oven to 400°F (204°C) so it can reach the perfect temperature while you prepare the batter. Line a 12-cup muffin tin with paper liners to ensure easy removal and minimal cleanup. Properly lining the muffin tin also helps the muffins maintain their shape and prevents sticking.
- Sweeten the Strawberries: Place the chopped strawberries in a small bowl. Sprinkle a teaspoon of sugar over them and gently toss until evenly coated. This step helps draw out the natural juices, intensifying their sweetness and enhancing the flavor. If your strawberries are perfectly ripe, you can skip the sugar, but lightly sugaring slightly underripe berries balances their tartness beautifully. Set the strawberries aside while you mix the batter.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of fine sea salt. Whisking thoroughly ensures the leavening agents are evenly distributed, which will help your muffins rise evenly and have a light, tender texture.
- Prepare Cocoa Mixture and Melted Butter: In another bowl, combine ⅓ cup of unsweetened cocoa powder with ¾ cup sugar. Melt 8 tablespoons of unsalted butter until warm but not boiling. While the butter is still warm, gradually whisk it into the cocoa-sugar mixture until fully blended and smooth. Allow it to cool slightly so it won’t cook the eggs in the next step. This mixture forms the rich chocolate base for your muffins.
- Incorporate Wet Ingredients: Add 1 large egg, 1 cup of plain yogurt, and 1 ½ teaspoons of vanilla extract to the chocolate mixture. Whisk carefully until the mixture is smooth and uniform. The yogurt adds moisture and a gentle tang, enhancing the muffins’ tenderness and flavor. Make sure the butter-cocoa mixture is not too hot, or it may curdle the yogurt and egg.
- Fold Dry Ingredients Into Wet: Switch to a large rubber spatula for gentle folding. Add the dry flour mixture to the wet mixture in three separate additions. Carefully fold each portion until just combined, scraping the sides and bottom of the bowl to incorporate every bit of flour. Overmixing can make the muffins dense, so fold gently until there are no visible streaks of flour, but the batter remains light.
- Incorporate Strawberries: Fold the sugared strawberries into the batter gently, distributing them evenly without breaking them up too much. The strawberries add bursts of juiciness and flavor to each muffin, so handle them delicately to keep them intact.
- Portion Batter Into Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. Fill each cup nearly to the top for a nicely domed muffin. Sprinkle a small pinch of sugar on top of each muffin; this gives a subtle crunch and a lightly sweet finish once baked.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs but no wet batter. Baking times may vary slightly depending on your oven, so keep an eye on the muffins during the last few minutes.
- Cool on a Rack: Once baked, transfer the muffins to a cooling rack immediately. Allow them to cool for at least 10-15 minutes. Cooling prevents the chocolate drizzle from melting immediately and helps the muffins set, making them easier to remove from the liners without breaking.
- Melt Chocolate for Drizzle: Place 1 ½ ounces of chocolate in a small microwave-safe bowl. Microwave in short intervals of 10 seconds, stirring between each interval, until the chocolate is fully melted and smooth. This ensures the chocolate melts evenly without burning.
- Drizzle Chocolate on Muffins: Once the muffins are mostly cooled, use a spoon or small piping bag to drizzle the melted chocolate over the tops. This final touch adds a rich, decadent layer and makes the muffins visually appealing. Allow the chocolate to set for a few minutes before serving.
- Serve and Enjoy: Serve the muffins warm for a gooey, melty chocolate experience, or at room temperature for a firmer texture. These muffins make a perfect breakfast, snack, or dessert, and their balanced protein, fiber, and natural fruit sweetness make them a satisfying option any time of day.
Notes
- Chop strawberries finely to prevent them from sinking to the bottom of the muffins.
- Toss slightly underripe strawberries with a teaspoon of sugar to enhance their natural sweetness.
- Use plain yogurt for tender, moist muffins; Greek yogurt works too but may need a splash of milk or water.
- Don’t overmix the batter; folding gently keeps muffins light and fluffy.
- Chocolate drizzle can be customized with dark, milk, or white chocolate depending on your preference.
