Folks, let me tell you about these strawberry and chocolate chip muffins – they're a real treat. Now, some might raise an eyebrow at mixing strawberries and chocolate for breakfast, but trust me on this one. I've been baking these for years, and there's good sense behind it.
Fresh strawberries are what you want – those frozen ones just won't do. Pick yourself some good dark chocolate chips, about 60% cocoa if you can find them. The trick is getting the moisture just right, and I'll show you how to avoid those soggy middles that nobody wants.
I learned the hard way about berries sinking to the bottom, but I've got that sorted now. A little flour coating on the berries does the trick. And don't go throwing those chocolate chips in willy-nilly – we want them spread nice and even through the muffin.
You know what's nice? Getting up on a quiet morning and having these ready before everyone else is up. The smell of them baking is worth the early start. Let me show you exactly how much of everything you need, and all the little bits that make these muffins turn out just right.
Recipe
Strawberry Chocolate Chip Muffins are the perfect combination of fresh fruit and decadent chocolate in a tender, cake-like package. These breakfast treats feature juicy strawberries scattered throughout a light vanilla-scented batter, complemented by rich chocolate chips that melt into pockets of sweetness when baked.
These muffins strike an ideal balance between dessert and breakfast pastry, making them suitable for both morning meals and afternoon snacks. The natural sweetness of strawberries reduces the need for excess sugar, while the chocolate chips add just enough indulgence to satisfy cravings without overwhelming the palate.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups fresh strawberries, diced
- 1 cup semi-sweet chocolate chips
- ¼ cup turbinado sugar (for topping)
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture, alternating with milk. Gently fold in diced strawberries and chocolate chips. Fill muffin cups ¾ full, sprinkle with turbinado sugar, and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
For best results, avoid overmixing the batter as this can lead to dense, tough muffins. Fresh strawberries work better than frozen ones, as frozen berries can release too much moisture during baking. To prevent chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before adding to the batter. These muffins are best enjoyed within two days of baking and can be stored in an airtight container at room temperature.
These strawberry chocolate chip muffins combine two classic flavors in a tender, breakfast-worthy package. Fresh strawberries add natural sweetness and moisture, while dark chocolate chips provide rich bursts of flavor throughout.
Originally developed in my small bakery as a spring special, these muffins quickly became a year-round customer favorite. When fresh strawberries aren't in season, frozen berries work equally well – just be sure to thaw and drain them thoroughly before folding into the batter.
The recipe strikes an ideal balance between a proper muffin texture and dessert-like indulgence, making them suitable for both breakfast and afternoon snacking.
Conclusion
These muffins are plain good sense – nothing fancy, just honest baking with proper ingredients. Mix together 180g flour and 150g sugar (I always weigh rather than mess about with cups), fold in some decent dark chocolate chips – the 70% kind gives it a proper grown-up taste – and toss in fresh strawberry chunks. Mind you don't over-mix; a gentle fold does the job better than beating the life out of it.
Now, I won't fib to you – these aren't the sort that sit around getting stale. Between the chocolate and those juicy strawberries, they've got a way of disappearing before the day's out. Started making these thinking they'd last a couple days, but that was wishful thinking. Even when I hide them up in the top cupboard, someone always seems to sniff them out by suppertime.
Just remember: fold, don't stir, and use fresh strawberries, not those frozen ones. Your kitchen will smell like a proper bakery, and that's half the pleasure right there.