These delicious Chocolate Covered Strawberry Muffins are the perfect breakfast treat. I literally fell in love at first bite.
Imagine a sweet, moist delicious muffin topped with creamy chocolate and crunchy toasted coconut. This muffin is seriously next level! Who said Chocolate Covered Strawberries are just for dessert!?
Truth be told, I ended up making these muffins this morning because my two year old boy came running into my room this morning yelling… “Mommy, make muffins now?” over and over again!
We just happened to pick a gallon of strawberries yesterday and I’ve been eyeing a few strawberry muffin recipes that I wanted to try out. Chocolate just seemed to be a natural pairing!
These muffins are pretty unique because of their subtle coconut flavor and the crunchy toasted coconut on top.
And my daughter loved them because they’re PINK!
Believe me, these muffins will win anyone’s heart!
- 1 large egg
- 1 cup sugar
- ½ cup coconut oil
- 10 oz (or 1¼ cup) vanilla yogurt (I used toasted coconut vanilla greek yogurt)
- 2 cups flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 cup chopped fresh strawberries
- ¾ cup semi-sweet chocolate chips
- 1 large egg
- 1 cup sugar
- ½ cup coconut oil
- 10 oz (or 1¼ cup) vanilla yogurt (I used toasted coconut vanilla greek yogurt)
- 2 cups flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 cup chopped fresh strawberries
- ¾ cup semi-sweet chocolate chips
- Toppings
- 6 Tablespoons chocolate chips
- 2 Tablespoons butter
- ¼ cup coconut flakes
- Preheat the oven to 425. Line your muffin tins and set aside. This recipe makes between 12-15 muffins.
- Whisk the egg until combined. Add the sugar and continue stirring until completely combined. Add in melted coconut oil and continue whisking until completely mixed. Finally add the yogurt and whisk until just combined. Do not overmix.
- In a separate bowl, whisk flour, baking powder and salt until combined. Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients and begin folding until the batter comes together. The batter will be very thick and sticky.
- Spoon the batter into the muffin tins. Fill the tins up all the way! Bake at 425 for 5 minutes, then reduce the heat to 350 and bake for another 18-20 minutes. Cool for 5 minutes.
- While the muffins cool, melt 6 Tablespoons chocolate chips and 2 Tablespoons butter in a bowl. Stir until a good drizzling consistency. Using a spoon drizzle the chocolate all over those muffins!!
- Place a little bit of coconut on a cookie sheet lined with tin foil and toast it under the broiler for about 3-5 minutes (on low). You just want your coconut to be a light golden brown. Watch it closely so you don't burn it! Sprinkle the coconut on top of your chocolate covered strawberry muffins.
- Eat immediately! Or keep them refrigerated and eat within a day or two for the most enjoyment. They probably won't last that long...
Want some more delicious muffin treats?
Double Chocolate Zucchini Muffins
