Ingredients
For the chocolate strawberry muffins, the strawberries can be diced and added to the batter. Together with a good portion of white chocolate, of course. A perfect match! The foundation is my standard muffin basic recipe (this time with buttermilk). Hence the baking soda as a leavening agent - in addition to the baking powder. This makes the muffins with strawberries wonderfully fluffy and moist.
The magnificence of this recipe is that the muffins do mix together and are done in a flash. Unlike large cakes or cupcakes with frosting, they are also wonderful to transport and take with you. So they're great for a spontaneous picnic or even as finger food for birthdays. Kids especially love strawberry muffins!
How to make the Strawberry Chocolate Muffins
Let's get started with this simple but extremely delicious strawberry muffins recipe with white chocolate and buttermilk. First step: Preheating the oven to 360°F/180°C. Now, chop the chocolate into small pieces. Clean, wash and dice the strawberries.
Then, whisk the liquid ingredients - eggs, butter, and buttermilk. Mix the dry ingredients (flour, baking powder, baking soda, and sugar) in a second bowl. Add the liquid ingredients to the dry ones. Mix everything briefly but vigorously. Fold in about three-quarters of the berries, and the whole chocolate chips.
After this step, pour the batter into muffin cups and place them on an additional muffin tray. Spread the remaining strawberry cubes on top and press them in a little. In the end, bake the muffins for about 25 minutes.
Top Tip
Here are a few tips for variations: Instead of buttermilk, yogurt, kefir, etc. are just as suitable. If necessary, also regular milk with a mini shot of lemon juice. Simply replace the butter if you want to bake the strawberry muffins with oil – you need approximately 100 grams of oil.
Recipe Card
Strawberry Chocolate Muffins
Ingredients
For the dough
- 110 grams (½ cup) butter, liquid
- 2 eggs, medium
- 200 grams (⅘ cup) buttermilk
- 220 grams (1 ⅘ cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 110 grams (⅔ cup) sugar
To fold in
- 100 grams (⅘ cup) white chocolate
- 200 grams (1 ⅖ cups) strawberries
Instructions
- Preheat the oven to 360°F/180°C. Chop the chocolate into small pieces. Clean, wash and dice the strawberries.
- Whisk the liquid ingredients - eggs, butter, and buttermilk. Mix the dry ingredients (flour, baking powder, baking soda, and sugar) in a second bowl.
- Add the liquid ingredients to the dry ones. Mix everything briefly but vigorously. Fold in about three-quarters of the berries, and the whole chocolate chips.
- Pour the batter into muffin cups and place them on an additional muffin tray. Spread the remaining strawberry cubes on top and press them in a little. Bake the muffins for about 25 minutes.
Ingredient substitutions
Variations
You can, of course, make the chocolate strawberry muffins with whole milk or plain. Although I think that smooth white chocolate harmonizes particularly well with the fruit. Enjoy the berry season - also with my raspberry variation.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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