Description
Indulge in rich double chocolate muffins filled with fresh strawberries for a delightful treat.
Ingredients
Scale
- ½ cup Hot Water
- ¾ teaspoon Espresso Powder
- ½ cup Neutral Oil
- 1 cup Brown Sugar
- ⅓ cup Granulated Sugar
- 2 Large Eggs
- 1 cup Sour Cream
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 ¾ cups All-Purpose Flour
- ¾ cup Dutch Processed Cocoa Powder
- ¾ cup Semisweet Chocolate Chips
- 1 cup Fresh Strawberries, chopped
Instructions
- Whisk together the hot water and espresso powder until dissolved.
- Combine the eggs, oil, sour cream, hot coffee, and both sugars in a large bowl, whisking until smooth.
- Incorporate the flour, cocoa powder, kosher salt, baking soda, and baking powder into the wet mixture, stirring until almost smooth.
- Fold in the chocolate chips and strawberries until evenly distributed.
- Cover the bowl and let it rest for 30-60 minutes.
- Preheat the oven to 425°F (220°C) and prepare muffin cups.
- Fill each muffin cup until just over ¾ full with batter.
- Bake at 425°F for 5 minutes, then lower to 350°F (175°C) for an additional 18-23 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, use fresh strawberries and let the muffin batter rest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg
Keywords: muffins, chocolate, strawberries, dessert, baking, brunch