Strawberry Chocolate Muffins
Sinfully good chocolate strawberry combination, they are loaded with two kinds of chocolates and fluffier than ever. The sugar on top adds a nice bakery-style crisp while the inside remains nice and soft.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cups white sugar
- 1 tsp vanilla
- 2 eggs room temperature
- 1/3 cup natural, greek yogurt, or kefir room temperature
- 1/2 cup milk room temperature
- 1/2 cup oil
- 1 cup fresh strawberries sliced
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and unsweetened cocoa powder. Set aside.1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 cup unsweetened cocoa powder
- In another bowl, add eggs, sugar, vanilla, oil, milk, and yogurt, and whisk until well combined.1 cups white sugar, 1 tsp vanilla, 2 eggs, 1/3 cup natural, greek yogurt, or kefir, 1/2 cup oil, 1/2 cup milk
- Slowly add in dry ingredients until a smooth batter forms. Do not overmix.
- Divide evenly between 12 muffin liners using spoons or an ice cream scooper.
- Top off with a handful of strawberry slices and chocolate chips.1 cup fresh strawberries, 1/3 cup semi-sweet chocolate chips
- Sprinkle additional white sugar on top to give it that 'crispy' bakery style effect (optional).
- Bake for 21-25 minutes. Once a toothpick comes out clean and you know they are ready, gently open your oven for 5 minutes to allow the heat to leave. If you take them out of the oven right away they will drop significantly.
- Remove from oven and serve warm. Enjoy!