Side Pannel
Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
- Recipe Submitted by maryjosh on 07/09/2018
Ingredients List
- 8 ounces frozen strawberries, roughly chopped into 1/2-inch pieces (allow to come to room temp for about 10 minutes, or until they can be chopped; do not thaw completely)
- 2 tablespoons all-purpose flour, for tossing with strawberries
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (use 1 cup if your berries are tart or you prefer sweeter muffins)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch salt, optional and to taste
- 1 large egg
- 2/3 cup buttermilk
- 1/2 cup canola or vegetable oil
- 2 rounded tablespoons vanilla/plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 3/4 cup mini semi-sweet chocolate chips (full-size may be used but are more likely to sink)
Directions
Preheat oven to 400F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set pan aside. You will likely have batter for a 13th or 14th muffin, and I baked it in a cooking-sprayed 3×5 mini loaf pan. My oven is small and that setup works; discard extra batter if that’s easier.
Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
Slowly pour wet mixture over dry ingredients, and stir lightly until just incorporated. Batter will be very thick and lumps will be present; don’t overmix. If your batter is ridiculously thick, add a splash of buttermilk to thin it.
Gently fold in the strawberries.
Fold in the chocolate chips.
Using a medium cookie scoop, fill each of cavity of the prepared muffin pan to about 3/4-full. Don’t be afraid to fill them quite full because this is how you’ll get domed-shaped, tall muffins.
Bake for about 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Because the moisture content in strawberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
Allow muffins to cool in pan for about 15 minutes before carefully removing. Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or in the freezer for up to 4 months.
Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
Slowly pour wet mixture over dry ingredients, and stir lightly until just incorporated. Batter will be very thick and lumps will be present; don’t overmix. If your batter is ridiculously thick, add a splash of buttermilk to thin it.
Gently fold in the strawberries.
Fold in the chocolate chips.
Using a medium cookie scoop, fill each of cavity of the prepared muffin pan to about 3/4-full. Don’t be afraid to fill them quite full because this is how you’ll get domed-shaped, tall muffins.
Bake for about 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Because the moisture content in strawberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
Allow muffins to cool in pan for about 15 minutes before carefully removing. Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or in the freezer for up to 4 months.
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