Chocolate Covered Strawberry Muffins with Graham Flour
There’s something magical about the combination of chocolate and strawberries—it’s a pairing that never fails to impress. Whether it’s in the form of a decadent dessert, a rich chocolate-dipped treat, or in this case, a batch of Chocolate Covered Strawberry Muffins, the flavors are truly irresistible. But what makes these muffins extra special is the addition of graham flour, which adds a deep, nutty complexity that takes them to the next level. These muffins are moist, chocolatey, and bursting with juicy strawberries, making them perfect for any occasion, whether it’s a romantic Valentine’s Day breakfast, a cozy weekend treat, or a quick afternoon snack with a cup of coffee.
One of the best things about this recipe is how simple it is to make. The batter comes together quickly using basic pantry ingredients, and the results are nothing short of bakery-style perfection. The chocolate chips melt into pockets of gooey richness, while the turbinado sugar on top adds a delightful crunch. Plus, the natural tanginess of the yogurt keeps the muffins soft and tender, ensuring that every bite is moist and flavorful. If you’re a chocolate lover looking for a way to incorporate fresh fruit into your treats, this is the ultimate recipe to try.
Why You’ll Love This Recipe
This Chocolate Covered Strawberry Muffin recipe is not just about delicious flavors—it’s about texture, ease of preparation, and an indulgent experience in every bite. Here’s why you’ll want to make these muffins again and again:
Rich & Chocolatey: The combination of cocoa powder and chocolate chips creates an intensely chocolatey base that is deep, slightly bitter, and perfectly sweet. Every bite is packed with that classic chocolate-covered strawberry flavor.
Nutty & Complex: The graham flour brings a unique depth to these muffins, adding a subtle nuttiness and a hearty, slightly rustic texture. It’s a game-changer for anyone who loves a little extra richness in their baked goods.
Soft & Moist: Thanks to yogurt and oil, these muffins are super moist without being greasy. The strawberries release their juices as they bake, making the crumb incredibly soft and tender.
Bakery-Style Muffins: With a turbinado sugar topping, these muffins develop a beautiful crackly crust that gives them that professional, bakery-fresh feel. They look just as good as they taste!
Perfect for Any Occasion: Whether you’re making them for Valentine’s Day, a birthday brunch, or just because you need some chocolate in your life, these muffins will always be a hit.
Preparation Time and Servings
Total Time: 30-35 minutes
Prep Time: 10 minutes
Baking Time: 18-20 minutes
Servings: 12 muffins
Ingredients
To make these Chocolate Covered Strawberry Muffins, you’ll need a mix of dry, wet, and mix-in ingredients. Each component plays an important role in creating the perfect balance of flavor and texture.
Dry Ingredients:
- 2 cups graham flour (plus 2 tablespoons for tossing strawberries) – This adds a toasty, slightly nutty flavor and a heartier texture.
- 1 cup natural cocoa powder – The key to deep, rich chocolate flavor.
- 2½ teaspoons baking powder – Helps the muffins rise beautifully.
- ½ teaspoon baking soda – Works with the yogurt for extra fluffiness.
- ½ teaspoon salt – Enhances all the flavors.
Wet Ingredients:
- 2 eggs – Gives structure and richness.
- 1 cup sugar – Adds sweetness and moisture.
- ½ cup vegetable oil – Keeps the muffins soft and prevents dryness.
- 1½ cups yogurt – Adds moisture and a slight tang that balances the sweetness.
- 2½ teaspoons vanilla extract – Enhances the chocolate and strawberry flavors.
Mix-ins & Toppings:
- 4½ oz chocolate chips (divided) – For melty pockets of chocolate.
- 1 cup fresh strawberries (chopped) – Juicy bursts of fresh fruit in every bite.
- Turbinado sugar – Creates a crunchy, golden top.
Step-by-Step Instructions
Step 1: Preheat & Prep
Before you start mixing, preheat your oven to 375°F (190°C). This ensures that your muffins bake evenly and rise properly. Next, grease a 12-cup muffin tin or line it with paper liners. Using liners makes for easy cleanup and keeps the muffins from sticking. If you prefer a crispy exterior, lightly grease the tin instead of using liners.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the graham flour, cocoa powder, baking powder, baking soda, and salt. Mixing the dry ingredients first helps to evenly distribute the baking powder and soda, ensuring that your muffins rise perfectly. The graham flour and cocoa powder create a deep, rich base, setting the stage for the chocolate and strawberry flavors to shine.
Step 3: Beat the Wet Ingredients
In a separate large mixing bowl or stand mixer, beat the eggs on medium speed for about 2 minutes until they become slightly fluffy. Gradually add the sugar and continue mixing for another minute. Slowly drizzle in the vegetable oil, followed by the yogurt and vanilla extract. The mixture should be smooth and slightly thick, with a creamy consistency that will help bind the muffins together.
Step 4: Combine the Batter
Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can make the muffins dense and tough. It’s okay if the batter looks a little lumpy—those lumps will disappear as the muffins bake. In a small bowl, toss the chopped strawberries and 3 oz of chocolate chips with 2 tablespoons of graham flour. This prevents them from sinking to the bottom of the muffins. Gently fold them into the batter.
Step 5: Fill & Bake
Using a large spoon or ice cream scoop, evenly distribute the batter into the muffin tins, filling each cup about ¾ of the way full. Sprinkle the remaining chocolate chips and turbinado sugar on top for extra crunch and flavor. Place the muffin tin in the oven and bake for 10 minutes at 375°F, then reduce the heat to 350°F and bake for another 8-10 minutes. This method helps the muffins rise quickly and develop a beautiful domed top. Check for doneness by inserting a toothpick—it should come out with a few moist crumbs but no wet batter.
Step 6: Cool & Serve
Once baked, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature, with or without a drizzle of melted chocolate on top!
How to Store and Freeze These Muffins
If you manage to have any leftovers (which is rare because they disappear fast!), here’s how to store them properly:
At room temperature: Keep them in an airtight container for up to 3 days.
In the fridge: Store in a sealed container for up to 1 week. Let them come to room temperature before eating for the best texture.
In the freezer: Place muffins in a ziplock bag and freeze for up to 3 months. To reheat, microwave for 20-30 seconds or warm them in the oven at 300°F for 5 minutes.
Common Mistakes to Avoid
Even though this recipe is easy to follow, there are a few mistakes that can affect your final results. Here’s what to watch out for:
Overmixing the batter: This makes the muffins dense and chewy instead of light and fluffy.
Using overripe strawberries: Too much moisture can make the muffins soggy.
Skipping the yogurt: It’s essential for moisture and flavor—don’t leave it out!
Not preheating the oven properly: A properly preheated oven ensures even baking and the perfect rise.
Recipe Variations
Want to put your own twist on these muffins? Try these fun variations:
Gluten-Free: Swap graham flour for a gluten-free flour blend.
Extra Chocolatey: Add a drizzle of melted chocolate on top after baking.
Nutty Twist: Stir in ½ cup chopped hazelnuts or almonds for extra crunch.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! You can swap the graham flour for a gluten-free flour blend. Just make sure it’s a 1:1 substitute for the best results.
Can I use frozen strawberries?
Absolutely! Just thaw them first and drain any excess moisture to prevent the batter from becoming too wet.
What’s the best way to melt chocolate for drizzling?
Melt chocolate chips in the microwave in 20-second intervals, stirring in between. You can also melt them in a double boiler for a smoother consistency.
Can I add nuts or other mix-ins?
Yes! Chopped almonds, hazelnuts, or even shredded coconut would be delicious additions.
Final Thoughts
These Chocolate Covered Strawberry Muffins with Graham Flour are the ultimate combination of indulgence and wholesomeness. The rich chocolate flavor, fresh bursts of strawberry, and nutty graham flour make for an irresistible treat that feels both comforting and elegant. They’re easy to make, perfect for any occasion, and taste like they came straight from a bakery. Whether you enjoy them for breakfast, as an afternoon snack, or as a dessert with a scoop of ice cream, these muffins are sure to impress.
So go ahead, grab your ingredients, and bake up a batch of chocolate-strawberry goodness. You won’t regret it!
Print
Chocolate Covered Strawberry Muffins with Graham Flour – Easy & Moist
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Chocolate Covered Strawberry Muffins are the perfect combination of rich chocolate, fresh strawberries, and nutty graham flour. They are soft, moist, and bakery-style, making them a great choice for breakfast, brunch, or an indulgent snack. The yogurt in the batter ensures a tender texture, while the turbinado sugar topping adds a delightful crunch. Perfect for Valentine’s Day or anytime you crave something sweet!
Ingredients
Dry Ingredients:
- 2 cups graham flour + 2 tbsp (divided)
- 1 cup natural cocoa powder
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1½ cups yogurt
- 2½ tsp vanilla extract
Mix-ins & Toppings:
- 4½ oz chocolate chips (divided)
- 1 cup fresh strawberries (chopped)
- Turbinado sugar (for topping)
Instructions
Preheat & Prep – Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
Mix Dry Ingredients – In a medium bowl, whisk together graham flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients – In a large bowl, beat eggs for 2 minutes, then mix in sugar, vegetable oil, yogurt, and vanilla extract.
Combine Batter – Gently fold the dry ingredients into the wet mixture. Toss strawberries and 3 oz of chocolate chips with 2 tbsp graham flour, then fold them in.
Fill & Bake – Divide the batter into the muffin tin, sprinkle with chocolate chips and turbinado sugar. Bake 10 minutes at 375°F, then reduce to 350°F and bake another 8-10 minutes.
Cool & Serve – Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature!
Notes
For extra crunch, toast the graham flour before using.
Substitute yogurt with buttermilk or sour cream for a richer texture.
Use dark chocolate chips for a deeper chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American