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–+ servings

Chocolate Covered Strawberry Muffins

5 | 4 reviews
While these muffins themselves might not be chocolate covered, they feel exactly like biting into a chocolate covered strawberry - except a little warmer, a little gooier, and definitely more moist. You'll be shocked at how well the strawberry flavor comes through on these, and for that I have a massive amount of freeze-dried strawberries to thank.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6

Equipment

Ingredients

For the muffins
  • 2 cups (280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/2 cup (113g) melted salted butter
  • 1 cup (220g) granulated sugar
  • 1/3 cup (85g) skyr or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup (80g) milk of choice
  • 1 cup (35g) freeze-dried strawberries, chopped
  • 1/2 cup (70g) chocolate, chopped
For the strawberry filling
  • 3 tablespoons (42g) sugar
  • 1/4 cup (15g) freeze-dried strawberries
For the crumble topping
  • 3 tablespoons (30g) brown sugar
  • 6 tablespoons (52g) all purpose flour
  • 3 tablespoons (42g) salted butter, chilled

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. In a medium bowl, whisk together 280 grams of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of kosher salt and 1 teaspoon of cinnamon.
  3. In a large bowl, beat together 2 eggs, 113 grams of butter, 220 grams of granulated sugar, 85 grams of skyr, and 1 teaspoon of vanilla until very smooth.
  4. In batches, add the dry ingredients to the wet, alternating with splashes of 1/3 cup of milk. Mix until a smooth batter forms. Fold in 35 grams of chopped freeze-dried strawberries and 70 grams of chopped chocolate to combine.
  5. To a small blender or food processor, add 42 grams of granulated sugar and 15 grams of freeze-dried strawberries. Pulse until you get a fine pink "sand."
  6. To make the crumble topping, add 30 grams of brown sugar, 52 grams of all-purpose flour and 42 grams of chilled butter to a bowl and toss with your hands. Get the butter fully coated in the flour and start to break it into pieces, gradually mixing it into the flour and sugar. Continuously toss to keep the butter coated, and you'll see a crumble-like mix start to form. Store that in the fridge until you need it.
  7. Scoop the muffin batter about 1/3 of the way up in your jumbo muffin tin (if using a regular tin, see notes). Add a generous sprinkle of the pink strawberry sugar then top with more batter. You should have a tablespoon or so of the strawberry sugar left over, reserve that for later.
  8. Sprinkle the crumble topping generously on top of each muffin. Bake at 375°F for 30-35 minutes.
  9. When the muffins are out of the oven, let them cool for a few minutes and dust the tops with the remaining strawberry sugar. Serve whenever!

Notes

If using a standard-size 12-count muffin tin, reduce the baking time to 18-22 minutes.
Serving: 1 muffinCalories: 572kcalCarbohydrates: 86gProtein: 10gFat: 21g