Super soft, fluffy ánd moist chocolate muffins filled with delicious sweet strawberries. Pop these in some adorable muffin cups and you’ve got the perfect summer muffin.
When it comes to muffins, chocolate ones are my all-time favorites. And no, I’m not just making this up; just check out these chocolate raspberry muffins and chocolate crumble muffins. Yum, yum and yum! Today, I will be adding yet another version of chocolate muffins to this list: Chocolate Strawberry Muffins! My oh, my. You will love this one too. I’m sure. So sit back, relax and enjoy this recipe. And yes, I promise the next muffin-recipe will be a non-chocolate one (or maybe I will do a white chocolate one, okay? ^_~)
So for these muffins, I used a few handfuls of very sweet strawberries. They were on sale at our local supermarket and I *accidentally* dropped two boxes of 500 grams in my shopping cart! Whoopsie! (yum) The down side: I forgot the whipped cream… Nonetheless, the strawberries were oh-so-delicious. They had that natural sweetness that almost made us forget the taste of whipped cream. Anyway, to make the muffins extra special, I used these super adorable muffincups I got from this relatively new store town: Søstrene Grene. This store is awesome. It has all kinds of different hobby stuff. Unfortunately, Søstrene Grene is only found in Norway, Iceland, Sweden and The Netherlands. However, if you get the chance to visit one, definitely do.
To make these muffins, there are three important notes: 1) you will make a muffin batter based on vegetable oil instead of butter, 2) you will wash the strawberries and pat them as dry as possible and 3) you will give the batter a heat-kick in the oven before you finish baking at a ‘regular’ temperature. The oil keeps the muffins nice and moist. Don’t you worry though, there’s already so much flavor packed in these muffins, you won’t miss the butter. As for the strawberries, you need these to be as dry as possible, because:
- Too much water will dilute the batter, causing the muffins to be flat.
- Additional water will make the muffins wet (not moist) after cooling. It will make the batter taste as if it’s unbaked.
And finally, the heat-kick is a baking technique I already explained in the post on Chocolate Crumble Muffins.
You can serve your muffins hot from the oven or cooled from the rack. When serving warm, you can even go all-in and add a nice scoop of good vanilla ice cream. It’s delicious. Trust me. The cooled muffin would do well with a cup of your favorite tea. Or eat the muffins as is. Whatever way you choose to eat it, you will love it. I’m positive.
- 385 g all purpose flour
- 3 Tbsp cocoa powder
- 4 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 eggs (large)
- 200 g caster sugar
- 240 mL buttermilk
- 120 mL vegetable oil*
- 300 g strawberries, chopped**
- Preheat the oven to 220 degrees Celcius. Butter a muffin pan and dust it with flour (or spray the pan with non-stick spray) or use muffincups.
- In a medium bowl, mix the dry ingredients (flour, cocoa-powder, baking powder, espresso powder and salt) with a spoon. Set aside.
- In a large bowl, mix the eggs and sugar with a whisk until well combined.
- Add the buttermilk and vegetable oil. Mix until well combined.
- Take about a tablespoon of the dry mixture and mix it with the strawberries.
- Fold the rest of the dry mixture into the egg mixture, taking care not to over-mix. The batter should be slightly lumpy.
- Fold the strawberries into the batter.
- Fill the muffin pan or muffin cups.
- Bake the muffins for 7 minutes**** at 220 degrees Celcius. Then, lower the heat to 190 degrees Celcius and bake for another 8 minutes or until a cake tester comes out clean.
- Let the muffins cool slightly before serving or let them cool completely.
- Store the muffin in an airtight container lined with a piece of papertowel to keep the muffins as fresh as possible.
- * I used sunflower oil
- ** Keep a couple of whole small strawberries aside for decorating