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