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Chocolate Covered Strawberry Muffins With Weed


Chocolate Covered Strawberry Muffins With Weed

Today we are making the softest, fluffiest Chocolate Covered Strawberry Muffins With Weed.

These muffins are exceptionally light and each bite is filled with chocolate chips and sweet strawberries.

Sour cream is the main ingredient and you can easily swap it out for Greek yogurt instead.

Tell Me About These Chocolate Covered Muffins

  • Flavour: These muffins are buttery, sweet, and studded with melted chocolate chips and sweet juicy strawberries. These muffins are basically cupcakes in disguise.
  • Texture: Sour cream keeps the muffins light, moist and fluffy. Because it leaves such a desirable texture, sour cream is the best secret of this recipe!
  • Easy-Peasy: This recipe is totally suitable for beginners, and if you’re just starting out in the edibles world then this is the perfect way to start.

Success Tips For These Weed Muffins

  1. Room Temperature Ingredients – make sure your egg, sour cream and milk are all at room temperature. If these ingredients are too cold, it will change the batter and it won’t work.
  2. Thick Muffin Batter – you’ll notice that this batter is thick, and that’s perfect because it will hold its shape better. The thickness of this recipe acts like a little hug around the strawberries – keeping them in place.
  3. Initial High Temp – Bake the muffins for 5 minutes at an initial high oven temperature and then you’ll lower the temperature down. Don’t skip this step.

How To Make Cannabutter

You’ll need cannabis butter for this recipe, and here’s how to make it:

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
4.67 from 33 votes
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 45 minutes
Cuisine: European
Keyword: (Cannabutter), Butter, Cannabis
Servings: 1 Cup
Calories: 1628kcal
THC: 700-1400mg
Author: Steph Van De Ven


  • 1/4 to 1/2 Ounce Cannabis 
  • 1 cup Butter


  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
  • Grind your dry cannabis or chop it till fine.
  • Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • Strain your butter through a cheesecloth.
  • Cool down
  • Now you can use the Cannabis Butter (Cannabutter)



If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.


Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg
Tried this recipe?Mention @cannadish or tag #cannadish!

The Recipe:

Moist, delicious and sweet!
No ratings yet
Prep Time: 15 minutes
Cook Time: 24 minutes
Course: Dessert
Keyword: (Cannabutter), Muffins, weed muffins
Servings: 4 people
Author: Steph Van De Ven
Cost: 20 +/-


  • Muffin tin
  • Mixing Bowls
  • Measuring cups
  • muffin liners
  • Hand Mixer
  • Stand mixer
  • Spatula


  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg – room temp
  • 3/4 cup granulated sugar
  • 5 tbsp cannabis butter unsalted, room temp
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 tsp pure vanilla extract
  • 1 cup fresh strawberries chopped
  • 3/4 cup chocolate chips

Chocolate Drizzle

  • 4 oz semi sweet chocolate bar chopped


  • Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted cannabutter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a rubber spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips.
  • Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean
  • Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!

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