These Chocolate Strawberry Muffins are rich and tender, thanks to sour cream and cocoa powder, with pockets of fresh strawberries in every bite. An easy one-bowl recipe for a not-too-sweet muffin that works just as well for breakfast as it does for an afternoon snack.

I love a fancy bakery-style muffin as much as the next person, but sometimes what I really want is just a good muffin. No mile-high dome. No cloyingly sweet center filled with a pocket of molten chocolate. Just a simple, soft, chocolatey muffin filled with fresh berries.

These chocolate strawberry muffins are exactly that. Made with cocoa powder and a full cup of chopped strawberries, they’re soft and tender with a slightly dense crumb – more like a slice of chocolate cake than a fluffy cupcake. Sour cream and oil keep the texture moist without needing an overload of sugar or butter, and because they’re mixed by hand in one bowl, they come together in just a few minutes.

My daughter loves strawberries, so these have been on a regular rotation in our kitchen. I’ve tested these with bost fresh and frozen strawberries, and while we both prefer the texture of fresh (and highly recommend them), frozen will work in a pinch. Just be sure to dice the berries small so they don’t weight down the crumb. As a bonus, the muffins freeze beautifully, so you can bake a big batch and pull one out each morning for breakfast!

And if you want a little extra something on top, add a few mini chocolate chips or sprinkle the tops with coarse sugar before baking.

Ingredients and Substitutions

• All-Purpose Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture, or a quarter of the flour with chocolate protein powder for an extra protein boost. For gluten-free muffins, use an all-purpose gluten-free baking mix containing xanthan gum.
• Granulated Sugar
• Natural Unsweetened Cocoa Powder: Use natural cocoa, not Dutch-processed, as the recipe relies on acidity for leavening.
• Baking Powder and Baking Soda
• Salt
• Eggs: For an egg-free version of these muffins, use a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons of water per egg).
• Oil: Use any neutral oil, like vegetable oil, grapeseed oil, or avocado oil. Melted butter can also be used for an even richer taste, although the muffins will not be quite as moist.
• Sour Cream: Full-fat sour cream is the best choice, but full-fat plain Greek yogurt can also be used for a lower-fat, higher-protein substitute.
• Milk
• Vanilla Extract
• Chocolate Chips: I used full-sized chocolate chips for these photos, but miniature chocolate chips also work well!
• Chopped Strawberries: Fresh is best, but frozen will work as well (don’t thaw first – dice from frozen and add straight to the batter).

How to Make Chocolate Strawberry Muffins

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the Wet Ingredients: Stir in the eggs, oil, sour cream, milk, and vanilla extract, mixing until just combined and no dry streaks of flour remain.
3. Fold in the Strawberries: Gently mix in the chopped strawberries and chocolate chips, being careful not to overmix.

4. Bake: Divide the batter evenly between the muffin cups, filling almost to the top and add a few additional chocolate chips on top. Bake at 425°F for 5 minutes, then lower the temperature and continue to bake until the centers are set and a tester inserted into the middle comes out with a moist crumb. Cool in the pan for a few minutes before transferring to a wire rack.

Sour Cream for the Best Muffins

Let’s talk about why sour cream is one of my favorite ingredients in muffin recipes (and cakes, too!). Sour cream is thick, rich, and acidic – and all three of these properties contribute to great muffins.

The thickness of sour cream means it adds moisture without thinning out the batter, which is especially important when using cocoa powder. Cocoa powder is naturally drying and can lead to a crumbly or dry muffin if the liquid balance is off.

The fat content of sour cream adds richness and tenderness, helping create a soft, cake-like crumb, while the acidity reacts with baking soda to produce carbon dixide, giving the muffins a better rise. The acidity also breaks down tough strands of gluten, resulting in fluffy, soft muffins.

Kitchen Chemistry

Sour cream provides moisture, tenderness, and acidity, a triple threat in baking. The added fat content balances out drying ingredients like cocoa powder and adds a soft crumb, while the acidity helps the muffins rise while breaking down gluten for a finer texture.

If you don’t have sour cream, use full-fat Greek yogurt – it offers similar thickness and acidity, though the flavor is slightly tangier and the fat content is lower.

Tips and Tricks for the Best Chocolate Strawberry Muffins

1. Room Temperature Ingredients: Letting the eggs, sour cream, and milk come to room temperature helps create a smoother batter.
2. Chop Strawberries: Dice the strawberries into small pieces – larger pieces will sink in the muffin batter and make the muffins soggy.
3. Let the Batter Rest: Even a short 5-10 minute rest before baking helps hydrate the flour and improves texture.
4. Use a Cookie Scoop: For evenly sized muffins and easy portioning, transfer the batter to the muffin tin using a cookie or ice cream scoop.
5. Storage: These muffins can be kept at room temperature for 3 days, refrigerated for up to 5 days, or frozen for up to 3 months. Warm slightly in the microwave before serving to refresh the texture and bring out the chocolate flavor.
6. Recommended Tools: Muffin Pan | Mixing Bowls | Ice Cream Scoop | Cooling Rack | High-Quality Cocoa Powder

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