Strawberry Chocolate Chip Muffins

This is not the healthiest muffin recipe you’ll find but they taste exceptional and are perfect to make on a weekend before the start of yet another tiresome week. They aren’t overly sweet and every mouthful provides the perfect balance between the sour strawberries and bitter-sweet dark chocolate! Need I say more?

They can be made well in advance and stay fresh at room temperature for 3-4 days and can be kept frozen for 3 months.

 

Chocolate-Covered-Strawberry-Muffins-5.jpg

YIELD: 12 muffins    PREP TIME: 10 minutes    COOK TIME: 25 minutes   

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 4 tbsp melted butter
  • 1 cup cream
  • 1 large egg
  • 1 cup strawberries, chopped
  • 1 cup dark chocolate chips

Directions

  1. Preheat the oven to 220°C. In a bowl, whisk the egg along with the sugar until it’s creamy. Add the melted butter and cream and whisk until just combined.
  2. In a separate bowl, add the flour and the baking powder. Make a well in the center of the mixture and pour the wet ingredients into the dry ingredients. Mix until just combined. Add the strawberries and dark chocolate chips. Do not Overmix!
  3. Pour the batter into a lined muffin tray and bake for 20-22 minutes. Remove the muffins from the oven and let it cool for 10 minutes before serving.

Note: For a healthier option, switch butter with coconut oil and sugar with honey.

 

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