Springtime Strawberry Chocolate Chip Muffins Recipe By Tasty

STRAWBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease your 12-hole muffin pan well with butter or line with cupcake liners.
• In a large mixing bowl, add flour, baking powder, sugars and salt. Stir briefly. Add chopped strawberries and chocolate chips and stir until strawberries are all covered.
• Heat butter in the microwave until just melted, stirring every 15 seconds. Set butter aside to cool slightly. Add vanilla, eggs and buttermilk to cooled butter and whisk gently just to break up the egg yolks.
• Add wet ingredients to dry ingredients and very gently start to fold the mixture using a spatula or wooden spoon. Fold until the mixture is just combined - be careful not to over mix.
• Spoon out the mixture into your prepared pan, filling each muffin hole to the top. Bake muffins for 5 minutes before turning down the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced and baking for a further 12-14 minutes.
• Muffins will be ready when they spring back lightly to the touch. Leave muffins to cool for 5-10 minutes before carefully removing and placing on a wire rack to cool completely.

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.

SPRINGTIME STRAWBERRY CHOCOLATE CHIP MUFFINS RECIPE BY TASTY

Steps:

• Sift and combine flour, salt, baking powder, sugar, cinnamon, nutmeg together in a bowl.
• Beat eggs, oil, vanilla, almond extract, Greek yogurt, almond milk together in another bowl.
• Add the dry ingredients little by little to the creamed mixture, and mix well. Stir in chocolate chips and strawberries.
• Grease a 12-cup standard muffin tin and fill with batter.
• Bake for about 20-25 minutes at 350°F, or until the tester inserted in the center comes out clean. Cool pan on rack before removing.
• Serve.
• Enjoy!

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.