Chocolate Strawberry Muffins
There really aren’t many things better than sweet, warm muffins just out of the oven. So, as our finicky weather blessed us with a couple random mornings of cold weather, I thought chocolate strawberry muffins were in order. It’s a delicious recipe that allows for many variations, depening on what your taste buds love with their strawberries!
Here’s What You’ll Need:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 large eggs
- 12 tbsp butter, softened
- 1/2 cup milk
- 2 1/2 cups flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 2tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Preparation:
- Preheat your oven to 375 degrees
- Line your cupcake pan or lightly grease it
- Mix butter and sugars together until blended well
- add eggs, vanilla, and milk, continuing to blend on low speed
- Add in Flour, baking powder, baking soda, and milk
- Chop your strawberries and blend into your batter
- Blend chocolate chips into batter
- Fill each cup approximately 2/3’s full
- Top batter with a few additional chips, if desired
- Bake for 16-20 minutes
- Allow 2-3 minutes to cool before serving
Strawberry Muffin Variations
While I love chocolate with my strawberries, there are many other combinations the kids and I have tried and loved. White chocolate is a favorite of mine, so I tend to set aside a bit of batter before blending in the milk chocolate chips so I can bake a couple of my own white chocolate chip strawberry muffins. If you’re a nut fan, I recommend folding in a handful of crushed pecans. And if berries are your weakness, add in blueberries and raspberries to satisfy your cravings. Spread on a little butter for a delicious breakfast or dip into a bit of cool whip and you’ve got dessert!
Out of Season Berry Tips
We always seem to crave the fruits that are out of season at the time. But frozen strawberries do the trick. And, if you’re adding in extra berries, frozen still works just as well. Defrost them in the fridge, chop as usual, and blend them in.
Happy baking!
~ Lisa
