Chocolate Covered Strawberry Muffins With Weed
Moist, delicious and sweet!
Servings: 4 people
Cost: 20 +/-
Equipment
- Muffin tin
- Mixing Bowls
- Measuring cups
- muffin liners
- Hand Mixer
- Stand mixer
- Spatula
Ingredients
- 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
Instructions
- 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.