Who can resist the classic combination of strawberries and chocolate? These Chocolate Strawberry Muffins with Graham Flour take that beloved pairing to a whole new level. Imagine biting into a tender, chocolatey muffin, with the surprise of sweet, juicy strawberries in every bite, all complemented by the nutty undertones of graham flour. Topped with a sprinkle of turbinado sugar and melty chocolate chips, these muffins are perfect for Valentine’s Day, brunch gatherings, or simply as a special treat to brighten your day.
What’s truly special about this recipe is the graham flour. It’s not an ingredient you see every day, but it brings a unique, slightly sweet, and wholesome flavor that pairs beautifully with chocolate and strawberries. It gives these muffins a heartier texture and a more complex taste, making them stand out from typical muffins. Plus, they’re incredibly easy to make. With just a few simple steps, you’ll have bakery-worthy muffins that look and taste like they came from a fancy café.
When I first stumbled upon this recipe from Amanda Powell’s A Cookie Named Desire, I was intrigued by the idea of using graham flour. I wasn’t disappointed! These muffins quickly became a family favorite, and now I’m thrilled to share this little gem with you. Ready to turn your kitchen into a bakery? Let’s get started!
Why You’ll Love This Recipe
Here’s why these Chocolate Strawberry Muffins will become a staple in your baking rotation:
- Unique flavor: The graham flour adds a nutty, wholesome note that’s hard to resist.
- Decadent yet balanced: With chocolate and strawberries, you get a decadent dessert that’s not overly sweet or heavy.
- Texture heaven: The turbinado sugar adds a delightful crunch, while the chocolate chips melt into gooey pockets of goodness.
- Perfect for any occasion: Whether it’s a special celebration or a weekend breakfast, these muffins fit right in.
- Easy to make: No complicated techniques here. This is a straightforward recipe that yields impressive results.
These Chocolate Strawberry Muffins are the kind of treat you’ll want to make again and again, and they’re guaranteed to impress anyone lucky enough to get a taste.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
Let’s take a closer look at what you’ll need. These ingredients are simple but chosen to bring out the best flavors and textures in the muffins.
- 2 cups graham flour plus 2 tablespoons (divided): The star ingredient! It adds a subtle sweetness and hearty texture.
- 1 cup natural cocoa powder: For rich, chocolatey goodness.
- 2 ½ teaspoons baking powder: Helps the muffins rise and become fluffy.
- ½ teaspoon baking soda: Balances the acidity and contributes to the texture.
- ½ teaspoon salt: Enhances all the flavors.
- 2 eggs: Provide structure and richness.
- 1 cup sugar: Sweetens the muffins without overpowering the other flavors.
- ½ cup vegetable oil: Keeps the muffins moist and tender.
- 1 ½ cups yogurt: Adds moisture and a slight tang that complements the chocolate.
- 2 ½ teaspoons vanilla extract: Rounds out the flavors beautifully.
- 4 ½ ounces chocolate chips (divided): Mix into the batter and sprinkle on top for gooey, chocolatey bites.
- 1 cup chopped fresh strawberries: Bring freshness and a burst of natural sweetness.
- Turbinado sugar: Sprinkled on top for a little crunch and sparkle.
Pro tip: If you can’t find graham flour, you can substitute it with whole wheat flour, though you’ll miss out on that unique graham flavor.
Step-by-Step Instructions
Ready to bake? Follow these steps carefully, and you’ll have perfect muffins every time!
1. Prepare the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Lightly coat a standard muffin tin with oil or use paper liners. This helps the muffins release easily after baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups of graham flour, cocoa powder, baking powder, baking soda, and salt. Mixing these ingredients first ensures the baking agents are evenly distributed, so your muffins rise evenly.
3. Prepare the Wet Ingredients
In a large mixing bowl, beat the eggs with an electric mixer on medium speed for about 2 minutes. They should be slightly frothy and well-mixed. Gradually add the sugar, continuing to mix until the mixture thickens and turns pale. This step incorporates air, which helps give the muffins a light texture.
With the mixer running, slowly drizzle in the vegetable oil, followed by the yogurt. Mix until just combined. Then, add the vanilla extract and give it a quick mix.
4. Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients. Use a spatula and a gentle folding motion to combine everything. Overmixing can lead to dense muffins, so it’s okay if there are a few lumps.
In a small bowl, toss the chopped strawberries and 3 ounces of chocolate chips with the reserved 2 tablespoons of graham flour. This prevents them from sinking to the bottom of the muffins during baking. Gently fold this mixture into the batter.
5. Fill the Muffin Tin
Using an ice cream scoop or a large spoon, evenly distribute the batter among the muffin cups. Fill each cup about two-thirds full. Sprinkle the remaining chocolate chips and a generous pinch of turbinado sugar on top of each muffin. The sugar will caramelize slightly, adding a lovely crunch.
6. Bake
Place the muffin tin in the oven and bake at 375°F for 10 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for another 8–10 minutes. This two-step baking process helps create a nice dome on the muffins. To check for doneness, insert a toothpick into the center—it should come out with just a few crumbs clinging to it.
7. Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy. Enjoy warm, or store them for later!
How to Serve
These Chocolate Strawberry Muffins are delicious on their own, but you can take them up a notch with these serving suggestions:
- Breakfast: Pair with a cup of coffee or tea for a satisfying morning treat.
- Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped coconut cream.
- Snack: Perfect for a midday pick-me-up, especially when you need a little indulgence.
- Gifting: Wrap them up in a cute box or bag as a thoughtful homemade gift!
Additional Tips for Success
To help you achieve the best results, here are some extra tips:
- Use room-temperature ingredients: This helps everything blend together smoothly, resulting in a better texture.
- Don’t overmix: A light hand when folding keeps the muffins tender.
- Check your strawberries: Make sure they’re ripe but firm, so they don’t make the batter too wet.
- Cool properly: Letting the muffins cool fully ensures they stay moist and delicious.
Recipe Variations
Feeling creative? Here are some ways to customize this recipe:
- Add nuts: Walnuts or pecans would add a great crunch.
- Make it dairy-free: Use a non-dairy yogurt and dairy-free chocolate chips.
- Try other fruits: Raspberries or cherries would be fantastic alternatives.
- Extra chocolate: Stir in cocoa nibs for a deeper chocolate flavor.
Storing and Freezing
- Storing: Keep these muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap each muffin individually in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.
Special Equipment
- Muffin Tin: A standard 12-cup muffin tin works perfectly.
- Ice Cream Scoop: Helps to portion the batter evenly.
- Cooling Rack: To cool the muffins evenly.
FAQ
Can I use regular flour instead of graham flour?
Yes, but the flavor will be slightly different. Whole wheat flour is the closest substitute.
Can I make these muffins gluten-free?
Try using a gluten-free baking blend instead of graham flour.
What if I don’t have turbinado sugar?
You can substitute with regular granulated sugar for a similar effect.
I hope you enjoy making and devouring these Chocolate Strawberry Muffins as much as I do! Don’t forget to share your creations and let me know how it goes. Happy baking!
Print
Chocolate Covered Strawberry Muffins with Graham Flour
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Chocolate Covered Strawberry Muffins combine the nutty richness of graham flour with juicy strawberries and decadent chocolate chips. Perfect for brunch, dessert, or a sweet snack, these muffins are easy to make and even easier to love!
Ingredients
- 2 cups graham flour plus 2 tablespoons (divided)
- 1 cup natural cocoa powder
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 ½ cups yogurt
- 2 ½ teaspoons vanilla extract
- 4 ½ ounces chocolate chips (divided)
- 1 cup chopped fresh strawberries
- Turbinado sugar for topping
Instructions
- Preheat oven to 375°F and prepare a muffin tin with oil or paper liners.
- In a bowl, whisk graham flour, cocoa powder, baking powder, baking soda, and salt.
- Beat eggs for 2 minutes, then mix in sugar until thick. Gradually add oil, yogurt, and vanilla.
- Fold dry ingredients into wet mixture. Toss strawberries and 3 ounces of chocolate chips in reserved flour, then fold into batter.
- Divide batter evenly in the muffin tin. Sprinkle with remaining chocolate chips and turbinado sugar.
- Bake at 375°F for 10 minutes, then lower to 350°F and bake for 8–10 more minutes. Cool before serving.
Notes
- Use ripe but firm strawberries for the best texture.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired