Strawberry & Chocolate Muffins for the win. A light vanilla muffin, filled with chocolate chips and fresh strawberries. A great muffins to serve at breakfast at home or to take to potluck lunch.
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.
Notes About The Muffins
- 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 center. 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!Â
And if you love these muffins, you need to check out my Walnut Topped Double Chocolate Muffins!
Happy baking friends!
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Get the recipe!
Strawberry & Chocolate Muffins
Ingredients
- 1 1/2 Cups plain flour
- 1/2 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup whole milk
- 3/4 Cup chocolate chips
- 1 Cup strawberries roughly chopped
Instructions
- 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 center 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.
Thanks For Stopping By & Hope To See You Soon!
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