Strawberry Chocolate Chip Muffins

READY IN: 35mins
Recipe by looneytunesfan

This light cornmeal batter is the perfect housing for the strawberry and chocolate chip filling.

Top Review by Redsie

April 2007 - Made these again today - mmmmmm, still delicious!!!I made this for PAC 2006. Delicious! I was intrigued by the cornmeal in this recipe and boy was I glad I tried these muffins! they were not too sweet and they were gone in a flash! I made two changes - used my dad's homemade rhubarb jam and, as I didn't have any sour cream, I used yogurt instead. Thanks for a great muffin recipe looneytunesfan.

Ingredients Nutrition


  1. Preheat oven to 375*. Grease or line muffin pan with paper liners.
  2. Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside.
  3. Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt.
  4. In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined.
  5. Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling.
  6. Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack.
  7. Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.

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