Ingredients
Scale
- ½ cup hot water
- ¾ teaspoon espresso powder
- ½ cup neutral oil
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1 ¾ cups flour
- ¾ cup Dutch processed cocoa powder
- ¾ cup semisweet chocolate chips
- 1 cup fresh strawberries (chopped)
Instructions
- In a jug, whisk together hot water and espresso powder until dissolved.
- In a large bowl, combine eggs, neutral oil, sour cream, and both sugars. Mix until smooth.
- Add flour, cocoa powder, baking soda, baking powder, and salt to the wet mixture. Stir gently until nearly smooth.
- Fold in chocolate chips and chopped strawberries.
- Let the batter rest covered for 30-60 minutes.
- Preheat oven to 425°F (220°C) and line muffin pans with liners.
- Fill each muffin cup about ¾ full with batter.
- Bake for 5 minutes at 425°F, then reduce temperature to 350°F (175°C) and continue baking for another 18-23 minutes until done.
- Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg