Soft and fluffy, these Strawberry Chocolate Chip Muffins make a great breakfast snack or treat anytime!
Don't you love how we can enjoy fresh strawberries twelve months of the year? Although fresh, local strawberries are always a favourite, you can enjoy these muffins anytime!
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- basic ingredients and can be mixed by hand. All you need is a few mixing bowls, spoons, measuring cups & spoons and a muffin tin for baking.
- quick and easy recipe for soft, fluffy muffins.
- many variations! You can use this as a base recipe to change up the kind of fruit and chocolate that you use to create your favourite muffin!
INGREDIENTS & SUBSTITUTIONS
- egg should be at room temperature. Take it out of the refrigerator about a half hour to an hour before baking.
- milk - I use 1% milk but you can also use 2% or whole milk in this recipe.
- strawberries - I like to use fresh strawberries in this recipe or you can use frozen.
- chocolate chips - I used milk chocolate in this muffin recipe but dark chocolate chips are equally delicious!
In a large bowl, combine flour, sugar, baking powder and salt.
In a separate mixing bowl, beat egg and vanilla, Add in milk and melted butter.
Add liquid ingredients to dry ingredients all at once, stirring only to moisten using as few strokes as possible.
Gently stir the strawberries mixing only until combined.
Stir in the chocolate chips only until combined.
Turn into greased or paper-lined muffin tins and bake in 400°F oven for 20 minutes or until cake tester or toothpick inserted in the centre comes out clean.
STORAGE AND FREEZING INSTRUCTIONS
Store cooled muffins in covered container for up to three days.
Muffins may be frozen in a freezer safe container or freezer bags for up to three months.
Double check the expiry date on baking powder before using in this recipe.
In muffins, frozen strawberries can be substituted by adding them in frozen. Thawing the strawberries can make the muffins mushy.
Test the muffins by inserting a toothpick into the centre of the muffins being careful not to hit a strawberry. The toothpick will not have muffin batter on it if the muffins are done.
Alternatively, you can carefully press down on the muffin top and it will spring back up if it's ready.
- The secret to making the best muffins is to mix the wet and dry ingredients with as few strokes as possible.
- Melt the butter before you begin with the rest of the recipe and allow it to cool at room temperature as you prepare the batter.
- By chopping the strawberries to ¼-inch size, diced they will not sink to the bottom of the batter. If you like, save one or two strawberries and chop ½-inch pieces and press lightly into the batter just before baking.
- substitute raspberries for the strawberries
- for a change, try white chocolate chips - they're delicious with the strawberries as well!
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