Strawberry Chocolate Chip Muffins (Print Version)
Soft Strawberry Chocolate Chip Muffins with fresh berries, melty chocolate chips, sour cream, and a lightly crisp sugar top.
# Ingredients:
Dry ingredients
01 -
2 cups (250 g) all-purpose flour, spooned and leveled
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon fine salt
04 -
1/2 cup (100 g) granulated sugar
05 -
1/4 cup (50 g) packed light brown sugar
Wet ingredients
06 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
07 -
2 large eggs
08 -
1/2 cup (120 ml) whole milk
09 -
1/2 cup (120 g) sour cream
10 -
1 teaspoon vanilla extract
Mix-ins and topping
11 -
1 cup (150 g) fresh strawberries, hulled, dried, and diced small
12 -
3/4 cup (128 g) semi-sweet chocolate chips, plus 2 tablespoons for topping if desired
13 -
2 tablespoons coarse sugar or granulated sugar for topping
# Instructions:
01 -
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease the cups well.
02 -
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Remove 1 tablespoon of the mixture and place it in a small bowl.
03 -
In a medium bowl, whisk the melted butter, eggs, milk, sour cream, and vanilla until smooth.
04 -
Toss the diced strawberries with the reserved tablespoon of flour mixture until lightly coated.
05 -
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Fold in the coated strawberries and chocolate chips. Do not beat the batter.
06 -
Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Sprinkle with extra chocolate chips and coarse sugar if using.
07 -
Bake for 18-22 minutes, until the tops are lightly golden and spring back when touched. Cool in the pan for 10 minutes, then transfer to a wire rack.
# Notes:
01 -
Best served warm, when the chocolate is still soft.
02 -
Cool completely before storing to protect the muffin tops.
03 -
Use small strawberry pieces so the muffins bake evenly.