STRAWBERRY CHOCOLATE CHIP MUFFINS
Strawberry chocolate chip muffins are vanilla and cinnamon flavored strawberry muffins bursting with juicy berries, delicious chocolate chips, and are pillowy soft. You'll love these for breakfast or snacks.
Provided by Tammy Overhoff
Categories Breakfast breakfast recipe
Time 30m
Number Of Ingredients 14
Steps:
- First, preheat the oven to 400 degrees. Then line a 12-cup muffin pan with paper liners, or spray with cooking spray. Set the muffin pan aside.
- Sift the flours into a large bowl. Then add the cinnamon, salt, baking powder, baking soda into the flours, and give the ingredients a couple of slow stirs to mix. Set the dry ingredients aside.
- In another large mixing bowl, whisk together eggs and sugar until smooth and creamy. Then whisk in the yogurt, almond milk, vanilla, and coconut oil.
- Form a well in the middle of the dry ingredients and then pour in the wet ingredients. Using a mixing spoon or spatula, slowly mix the ingredients until all of the ingredients are combined. Do not over-mix.
- Gently fold in the strawberries and chocolate chips.
- Using a medium-sized cookie scoop, divide the batter evenly among the 12-cup muffin pan. Don't worry about the batter being thick because the muffins come out moist and delicious.
- Bake for 15 - 17 minutes. When a toothpick comes out with only a few crumbs sticking to it, that's when the muffin is perfectly baked. Do not let these muffins overbake.
- Take the muffins out of the oven and let them cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.
Nutrition Facts : ServingSize 1 g, Calories 216 kcal, Carbohydrate 31 g, Protein 5 g, Fat 8 g, Fiber 2 g, Sugar 18 g, SaturatedFat 6 g
STRAWBERRY CHOCOLATE CHIP MUFFINS
These strawberry chocolate chip muffins are yummy.
Provided by Kimlinden
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Mix strawberries and 2 tablespoons flour together in a bowl and set aside.
- Combine 2 cups flour, sugar, baking powder, cinnamon, and salt in a separate bowl.
- Combine buttermilk, oil, egg, yogurt, and vanilla extract in a large bowl. Pour in dry ingredients and mix until just incorporated. Fold in strawberries and chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 43.2 g, Cholesterol 16.2 mg, Fat 13.1 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 154.1 mg, Sugar 24.2 g
KIDS CAN MAKE: HEALTHY SECRET STRAWBERRY CHOCOLATE-CHIP MUFFINS
These muffins have a strawberry surprise baked in the center. It's also a surprise that each one has only 9 grams of sugar! For little and big kids: Let them help with lining the baking pan, measuring and scooping. Big kids can place the strawberries in the batter; little kids can sprinkle the chocolate chips.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
- Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
- Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
- Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
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CHOCOLATE CHIP STRAWBERRY MUFFINS RECIPE - AVERIE COOKS
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5/5 (5)Total Time 1 hrCategory Bread, Rolls, Muffins & BreakfastCalories 258 per serving
- 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.
- In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
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- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
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- Whisk the flour, baking soda, and cinnamon together in a large bowl. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the beaten egg white until fully incorporated. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.
- Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine take about 17 minutes. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
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