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
Scale
- 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