Chocolate Covered Strawberry Muffins
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.
Ingredients
- 280 grams all purpose flour 2 cups
- 2 tsp baking powder
- 1 tsp Diamond Crystal kosher salt use half if using Morton's
- 1 tsp cinnamon
- 2 large eggs
- 113 grams melted salted butter 1/2 cup
- 220 grams sugar 1 cup
- 85 grams skyr or greek yogurt 1/3 cup
- 1 tsp vanilla extract
- 80 mL milk of choice 1/3 cup
- 35 grams freeze dried strawberries 1 cup, chopped
- 70 grams chocolate 1/2 cup, chopped
For the strawberry filling
- 42 grams sugar 3 tbsp
- 15 grams more freeze dried strawberries 1/4 cup
For the crumble topping
- 30 grams brown sugar 3 tbsp
- 52 grams all purpose flour 6 tbsp
- 42 grams chilled salted butter 3 tbsp
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
- In a large bowl, beat together the eggs, butter, sugar, skyr and vanilla until very smooth.
- In batches, add the dry ingredients to the wet, alternating with splashes of the milk. Mix until a smooth batter forms. Add in the chopped freeze-dried strawberries and the chopped chocolate. Swirl to combine.
- Add the remaining freeze-dried strawberries and sugar to a small blender or food processor. Pulse until you get a fine pink "sand." (See blog post for photos).
- To make the crumble topping, add the brown sugar, flour and 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.
- 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 sprinkling of the pink strawberry sugar to the middle, then top off the muffin with more batter. You should have a tablespoon or so of strawberry sugar left over, reserve that for later.
- Sprinkle the crumble topping generously on top of each muffin. Bake at 375°F for 30-35 minutes.
- 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 baking in normal muffins cups, follow the recipe instructions, but bake for only 18-22 minutes. The results should be the same!