Strawberry Chocolate Muffins

These moist, soft and delicious muffins make a quick and easy breakfast – the most perfect way to start your day!

These muffins are a quick and easy way to use any leftover strawberries. These yummy delicious strawberry muffins make a very good breakfast option. Though not healthy, they are very, very satisfying!

So why is this a great breakfast option?

• The batter comes together in just minutes.
• These muffins have the all time classic flavor combination of strawberry and chocolate.
• They are freezer friendly.
• And last but the most important reason… the chocolates satisfy my daily dose of chocolate cravings!

In a nutshell

For today’s recipe, before beginning the muffin batter, chop the strawberries and stir some sugar with it and keep aside. If the strawberries are not quiet ripe, it helps make it sweeter and juicier.

Make sure your muffins are completely cooled before storing it in an air tight container. This prevents the muffins from having a sticky top. Also these muffins freeze quite well. Wrap it in cling film and freeze for up to a month.  When you need it keep it outside for a bit and enjoy the muffins with a cup of coffee. A perfect way to start your day!

Still got leftover strawberries? Try my Homemade strawberry jam.

Print Recipe

Strawberry Chocolate Muffins

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Serves: 9 medium sized muffins

Prep Time: 15 minutes – Cooking Time: 20-25 minutes

These moist, soft and delicious muffins make a quick and easy breakfast - The most perfect way to start your day!

Ingredients

• 1 cup All purpose flour
• 75 grams sugar + 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 egg, room temperature
• 2 teaspoon vanilla essence
• ¼ cup vegetable oil
• ½ cup yogurt
• ¼ cup milk, warm
• 1/3 cup strawberry, chopped
• ½ cup dark chocolate, roughly chopped
• A pinch of salt

Instructions

1

Preheat the oven to 150°C(300°F).

2

Mix the chopped strawberries with 2 tablespoon sugar and let it rest till needed.

3

Sift the flour, baking powder and salt. Keep aside.

4

Whisk the oil, 75g sugar, egg, vanilla and yogurt.

5

Stir in the dry ingredients along with the milk until well combined.

6

Now add in the strawberries and chocolate. Mix thoroughly.

7

Line the muffin tray and pour in the mixture till the muffin cups are half full.

8

Bake the muffins for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Transfer to a wire rack.

Notes

• Let it cool completely before storing it in an airtight container. This prevents the muffins from getting sticky on top. • I used full fat curd.