Chocolate Strawberry Muffins

These were a total impulse-bake. Like, we need something for second breakfast NOW. And since we just happened to have some frozen strawberries thawed...this is what happened.

Chocolate Strawberry Muffins

servings: 24 muffins
time: 30 minutes

  • 2 cups flour
  • 1 cup cocoa powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs plus 1 egg yolk
  • 1 1/4 cups sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups yogurt
  • 1 Tbsp vanilla
  • 1 cup chocolate chips
  • 1 cup chopped strawberries (ours were frozen and thawed)
  1. Preheat oven to 375 degrees and line muffin pans with liners.
  2. Combine dry ingredients in medium mixing bowl and whisk together.
  3. In stand of mixer, begin mixing eggs on medium speed. Slowly pour in sugar and continue mixing until pale and thickened.
  4. Pour in oil, yogurt, and vanilla while continuing to mix.
  5. Slowly add in dry ingredients while continuing to mix.
  6. Lower mixer speed and add chocolate chips and strawberries and mix until just incorporated.
  7. Use an ice cream scoop to divide batter evenly between 24 muffin cups.
  8. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for 5-10 minutes more, until toothpick comes out clean.
  9. Remove from oven and let cupcakes cool in the pan for 5 minutes, then remove to a wire rack to cool completely.



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