Description
Indulgent muffins bursting with chocolate and fresh strawberries, perfect for breakfast or dessert.
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 (room temperature)
- 1 cup Sour Cream (room temperature)
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 ¾ cups Flour
- ¾ cup Dutch Processed Cocoa Powder
- ¾ cup Semisweet Chocolate Chips
- 1 cup Fresh Strawberries (chopped into small pieces)
Instructions
- Prepare the Espresso: Whisk hot water with espresso powder until fully dissolved.
- Mix Wet Ingredients: Combine eggs, oil, sour cream, espresso mixture, brown and granulated sugars in a bowl. Whisk until smooth.
- Incorporate Dry Ingredients: Gradually add flour, cocoa, baking powder, baking soda, and salt. Stir gently until just combined.
- Add the Chocolate and Strawberries: Fold in chocolate chips and chopped strawberries.
- Let it Rest: Cover the bowl and let batter rest for 30-60 minutes.
- Preheat the Oven: Set oven to 425℉ (220℃) and line muffin tin.
- Fill the Muffin Cups: Spoon batter into lined cups, filling them just over ¾ full.
- Bake: Start at 425℉ for 5 minutes, then reduce to 350℉ (175℃) for 18-23 minutes until a toothpick comes out clean.
- Cool and Admire: Cool muffins in pan for 10 minutes, then transfer to a wire rack.
Notes
For best results, do not overmix the batter and let it rest for improved texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg