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Strawberry Chocolate Muffins

Irresistibly Soft Strawberry Chocolate Muffins to Brighten Your Day

These Strawberry Chocolate Muffins blend rich chocolate and fresh strawberries, making a delightful dessert perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: Bakery
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Milk can substitute with plant-based milk for dairy-free
  • 1/2 cup Corn Oil melted butter can enhance flavor
  • 2 large Eggs acts as a binder
  • 3/4 cup Granulated Sugar alternative sweeteners may affect texture
  • 1 1/2 cups Low-Gluten Flour all-purpose flour is a substitute
  • 1/4 cup Cornstarch no direct substitutes suggested
  • 1 tbsp Baking Powder ensure it's fresh for the best rise
  • 1/4 cup Milk Powder can be omitted if necessary
  • 1/3 cup Cocoa Powder unsweetened or Dutch-processed works well
  • 3/4 cup Bake-Stable Chocolate Chips semi-sweet or dark chips are great
For the Strawberry Cream Topping
  • 1 cup Whipping Cream heavy cream can replace
  • 1/4 cup Strawberry Jam fresh strawberries can be blended in
For Decoration
  • 1/4 cup Chocolate Sauce any chocolate syrup will work
  • Fresh Fruits for decoration
  • Sprinkles optional for flair

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170℃ (340℉) and line a muffin tin with paper cups.
  2. In a large mixing bowl, whisk together the milk, corn oil, eggs, and granulated sugar until smooth.
  3. In a separate bowl, sift together the low-gluten flour, cornstarch, baking powder, milk powder, and cocoa powder.
  4. Gently fold the dry ingredients into the wet mixture and add the chocolate chips.
  5. Spoon the batter into prepared cups, filling them about 70% full, and bake for 25 minutes.
  6. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack.
  7. In a clean bowl, beat the whipping cream and strawberry jam until soft peaks form.
  8. Trim the tops of the muffins, pipe on the strawberry cream, drizzle with chocolate sauce, and add fruits and sprinkles.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow muffins to cool completely before adding toppings to avoid melting the cream. Store in an airtight container for 1-2 days or refrigerate for 3 days.

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