Musselman's® Strawberries & Cream Chocolate Muffins

Strawberries, cream and chocolate combined to create a luscious melt-in-your-mouth recipe!


  • Non-stick cooking spray
  • 1 - 18.25 oz. Package devil's food cake mix
  • 1 - 21 oz. Can Musselman’s strawberry pie filling
  • 3 Eggs, lightly beaten
  • 1-1/3 Cups sour cream
  • 1 Egg, lightly beaten (separate mixture)
  • 1/4 Cup sugar
  • 2 Tbsp all purpose flour
  • 1 tsp vanilla



  • Preheat oven to 350 °F
  • Lightly coat 2 - 3 muffin tins with non-stick cooking spray; set aside
  • In a large mixing bowl, stir together the cake mix, pie filling and 3 eggs until moistened
  • Remove 1 cup of the batter and set aside
  • Divide remaining batter among prepared muffin cups filling each about half full
  • In a medium bowl, whisk together sour cream, 1 egg, sugar, flour and vanilla until smooth
  • Spoon small mounds of reserved batter over sour cream mixture in each cup (batter will not cover sour cream layer
  • Bake for 25 minutes or until tops spring back when lightly touched
  • Remove and cool in pans on wire racks for 15 minutes; Loosen edges and remove from pans
  • Cool completely;  Chill within 2 hours


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