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Chocolate Strawberry Sour Cream Muffins Recipe

Here’s your chance to be the hero of breakfast or brunch or snack time… when you roll out these Chocolate Strawberry Sour Cream Muffins.

Chocolate Strawberry Sour Cream Muffins

These muffins drew inspiration from the bumper crops of summer, including strawberries, which you may or may not have in abundance. But they also drew inspiration from the leftovers of summer, which in our case means a lot of sour cream. (For example, in our house, we have leftover sour cream from salad dressings, baked potato nights, taco nights, and more.)

Bakers know that sour cream is a magical addition to cakes, muffins, quick breads, and more. As a highly fatty dairy product, it makes almost everything richer and more moist. (Great qualities for muffins, if you ask us.) Furthermore, it adds just faintest “tang” that gives your baked goods a little bit of zip. And who doesn’t want zip?

Chocolate Strawberry Sour Cream Muffins Recipe

Chocolate Strawberry Sour Cream Muffins

These chocolate strawberry sour cream muffins are deliciously moist and decadent, perfect for a summer breakfast.

Course Breakfast, Breakfast or Snack
Cuisine American
Keyword chocolate, muffins, sour cream, strawberry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 2 large eggs
  • 1 cup sour cream
  • 2/3 cup light brown sugar, packed
  • 1/2 cup butter, melted (1 stick)
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 pint fresh strawberries, hulled and chopped


  1. Whisk together the flour, baking powder, salt, and cocoa powder in a mixing bowl. In a separate bowl, whisk together the eggs, sour cream, brown sugar, melted butter, and vanilla. Add the egg mixture to the dry ingredients and stir until moistened (do not over-stir). Fold in the chocolate chips and strawberries.

  2. Prepare muffin tins with paper liners (for a total of 16 muffins). Scoop the dough in heaping tablespoonfuls into lined muffin tins.

  3. Bake muffins at 400 degrees F. for 14 minutes or until a toothpick inserted into one of the muffins comes out clean. Serve warm or at room temperature.

We adapted this recipe from an older recipe in the 1997 edition of Joy of Cooking (their “Basic Sour Cream Muffins”). For our version, we decided to make these more chocolate-y and more strawberry-y (is that a word) than the Joy of Cooking folks envisioned. And it’s a pretty awesome upgrade, we think.

In general, though, these muffins make a great summer recipe because you can put them together so quickly. Plus, you bake them for 15 minutes and they’re done – you don’t need to keep the oven on for any extreme length of time.

If you happen to have any other kind of summer fruit bumper crop, you could sub those in too. For example, how about raspberries, blackberries, cherries, or even peaches? The sky’s the limit here, folks. Just don’t skimp on that magical sour cream ingredient.

P.S. Looking for more summer strawberry ideas? Check out our Favorite Summer Strawberry Recipes here.


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