Skinny Strawberry Chocolate Chip Muffins Recipes

STRAWBERRY CHOCOLATE CHIP MUFFINS

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.

SKINNY STRAWBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375ºF degrees. Spray a cupcake/muffin pan generously with nonstick cooking spray. Do not use liners. Set aside.
• In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside. In a separate medium bowl, whisk together sugar, unsweetened applesauce, Greek yogurt, and vanilla extract until smooth. Whisk in the egg until fully incorporated. Add the wet ingredients to the dry ingredients until just combined-- do not over mix batter. Fold in the diced strawberries and chocolate chips.
• Divide the batter evenly between 10 muffin cups (using an ice cream scoop with a trigger makes this easier). Bake for 14-16 minutes or until muffins just turn lightly golden on the top and a toothpick inserted in the middle comes out clean. Allow muffins to cool in pan 5-10 minutes before transferring to wire rack to cool completely. Muffins will stay fresh in an airtight container at room temperature up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.

KIDS CAN MAKE: HEALTHY SECRET STRAWBERRY CHOCOLATE-CHIP MUFFINS

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.

STRAWBERRY CHOCOLATE CHIP MUFFINS

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.

STRAWBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375*. Grease or line muffin pan with paper liners.
• Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside.
• Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt.
• In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined.
• Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling.
• Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack.
• Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.