Good Sunday morning to you all! I can hear the bids chirping outside the window, which is unusual, because normally I can only hear cars and scooters. That tells me, it must still be early. Sometimes early in the morning, I like to bake. It is quiet, there is nobody around and I can just shut the kitchen door and get on with it. This morning was one of those mornings. I had some strawberries going off in the fridge, so after sorting through them, I found just enough to make these delicious muffins for breakfast. I say since they have fruit, they are a breakfast food. Now off to clear up the mess.
Note: Baking time varies on the type of oven you have, the type of pan you are using and even where you live. In this recipe I give an approximate baking time of between 15 - 20 minutes. My muffins are done closer to 15 minutes, but I use a fan assisted oven which is quite hot. Check your muffins at 15 minutes by inserting a toothpick in the centre. If it comes out with just a few crumbs, it is done. It is essential not to over bake these muffins, or they will be a bit dry. Get out them on time, and they are perfectly moist and delicious! Happy baking!
If you love chocolate and strawberry combination, you will love these muffins. Great for breakfast or brunch. These muffins also freeze well in an airtight container. Take them out, let defrost and you have "almost" fresh muffins!
Great snacking muffins for any time of day. Best straight out of the oven with the melting chocolate chips. Yum!
Strawberry & Chocolate Muffins
Serves 12 / Prep time: 10 minutes / Bake time: 20 minutes
1 1/2 Cups/185 grams of flour
1/2 Cup/100 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup/125 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 Cup/120 ml whole milk
3/4 Cup/130 grams chocolate chips
1 Cup/200 grams fresh chopped strawberries
Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
In a medium sized bowl sift together the flour, baking powder and the salt. Add the strawberries to the dry mixture and coat completely. Set aside.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
Next, add half the flour to the batter and stir in gently. Then add all the milk and mix in the remaining flour. Once it is all incorporated, add the chocolate chips and stir to combine.
Pour batter into your prepared muffins tins and bake anywhere from 15 - 20 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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