Chocolate muffins with strawberries

Those chocolate muffins with strawberries are delicious. Chocolate rich, sweet, fluffy cake with juicy strawberry bits. Topped with fresh strawberries dipped in chocolate. 

Ingredients for 6 big muffins:

• 250g flour
• 25g cocoa powder
• 125g sugar
• pinch of salt
• 2 tsp baking powder
• 1 egg
• 185 ml milk
• 80 ml oil
• 1 tsp vanilla extract
• 1 cup chopped strawberries

 Preheat the oven to 180C. Line muffin tin with paper cases.

Chop the strawberries and set aside.

Sift the flour, cocoa powder, salt and baking powder into a big bowl. Add the sugar and stir in well. 

 

Fold in the strawberries and set aside.

 

Pour the milk and oil into separate jug add the egg and whisk well. Pour the wet ingredients into a bowl with dry ones. 

Mix all ingredients until just combined. 

Spoon the batter into muffin cases up to 3/4 full. Bake  for 20 - 25 minutes until well risen.

Transfer the muffins to the wire rack and cool them down.

Prepare the strawberries for decoration.

Strawberries in chocolate :

• 6 medium sized strawberries
• around 50g of chocolate

Break the chocolate into a small bowl. Place the bowl over a pot with hot water. Stir the chocolate until it melts down.
Then dip each strawberry in the chocolate and place them on piece of parchment until chocolate sets. When ready place small bit of melted chocolate on top of each muffin then place there each chocolate dip strawberry.

 

Enjoy !

Coconut and strawberry muffis

Those coconut strawberry muffins taste more like buns. Very tasty buns actually. They are firm, spongy, moist a little  bit chewy and their fragrance is heavenly. They contain not only desiccated coconut but coconut oil as well. And as far as I know coconut oil is way much healthier than other oils. It is also called coconut butter as in temperatures below 25C it changes into white fat. More about coconut oils health benefits you can read here. 

The coconut strawberry muffins recipe comes form this web site.

Ingredients for 22-24 muffins:

• 80g desiccated coconut + some to sprinkle on the top
• 500g bread flour
• 370g sugar + some to sprinkle on the top
• 2 tbsp baking powder
• 1 tbsp salt
• 500 ml milk
• 2 eggs
• 125 ml melted coconut oil
• 1 cup diced fresh strawberries

Wash and dice strawberries and set aside. 

In microwave melt the coconut oil and set aside.

Put the desiccated coconut on hot frying pan and toast the for a while.

Preheat the oven to 190C. line muffin tin with paper cases.

Into a big bowl sift the flour, sugar, baking powder, salt and toasted coconut. Whisk everything together.

In a separate jug whisk the eggs add milk and combine them together.

Pour the wet ingredients into dry ones add the melted and cooled coconut oil and stir all ingredients together until just combined. Do not over stir them. At last gently fold in the diced strawberries.

Spoon the batter into paper cases 3/4 full. Sprinkle each top with small amount of dessicated coconut and sugar. Bake for 20-25 minutes, until toothpick sticked in the middle comes out clean. Those muffins do not turn golden and keeping them longer in the over turns them rather dry not gold on the top. Enjoy !

Banana and strawberry muffins

Today another tasty banana muffin recipe on my blog. I made them with fresh strawberries but they can be baked with frozen ones too (just thaw them before adding). Those muffins are very moist, sweet perfect for lazy tea time or breakfast.

The recipe comes form this blog.

Ingredients for 12-15 muffins:

• 90g melted butter
• 175g brown sugar
• 2 eggs
• 1 tsp vanilla bean paste
• 2 big mashed bananas
• 165g diced strawberries
• 345g flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp soda
• 1 tsp cinnamon
• 1/2 tsp salt

Melt the butter and set aside to cool down.

With a fork mash the bananas, set aside. Dice the strawberries and set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

Into a big bowl sift the flour, baking powder, soda, cinnamon and salt. Whisk all ingredients together and set aside.

Add the sugar into melted butter and whisk. Then add the vanilla and eggs and whisk for a while. When all ingredients are well incorporated add mashed bananas. Pour the wet ingredients mixture into bowl with dry ingredients mixture and stir until all ingredients are just combined. At last gently fold in the strawberries.

Spoon the batter into paper cases, 3/4 full. Bake for 20 - 25 minutes until golden and well risen.

Strawberry shortcake muffins

When I read this recipe I had to try it immediately. I was very curious to taste muffins without flour and eggs. I know there is an egg in original recipe but I wanted to bake traditional shortcake. Those muffins were really nice.  Soft and moisture with crunchy crust, really nice. 

Ingredients for 6-8 muffins:

• 145g porridge oats
• 135g thick yogurt
• 100g sugar
• 1 tsp baking powder
• 1/4 tsp soda
• 85g fresh diced strawberries + some for decoration
• 1/2 tbsp lemon juice

Preheat the oven  to 180C. Grease silicone muffin cases. 

Dice the strawberries into smaller chunks.

Put the oats, yogurt, sugar baking powder, soda and lemon juice in a blender. Blend until oats are smooth. When ready fold in strawberries.

Spoon the batter into muffin cases 3/4 full. Place small pieces of strawberries on top. Bake for 20 minutes or until toothpick comes out clean.

Let them  cool down and enjoy :)

Strawberry muffins with cheese cream topping

First of all I would like to thank those from whom I receive  beautiful paper cases. Thank you very much I do appreciate it.  I have recently received lovely muffin cases with strawberry pattern. It triggered me to bake muffins with these fruits. As I mentioned earlier I love strawberries, so this is not my first recipe with that particular fruit. I have already baked strawberry muffins with almond crumble and strawberry muffins with cream cheese. This time I decided to bake plain strawberry muffins according to the recipe from this web site and decorate them with cream cheese topping from this website. To be honest, muffins were just average, moisture, not too sweet but with the added cream they were delicious. All in all, they are worth trying.

Ingredients for 12 muffins:

• 210g strawberries
• 60g caster sugar + 1 tbsp for dusting
• 190g flour
• 75g whole-wheat flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 250ml buttermilk
• 60ml canola oil
• 1 egg
• 1 tsp vanilla paste

Line muffin tin with muffin cases.

Wash strawberries, remove green leafs and slice strawberries. Stir in sugar and mash a little with potato masher, set aside.

Preheat the oven to 200C.

Sift the flours, baking powder, soda, salt and cinnamon into big bowl and mix together.

In a jug whisk the egg, buttermilk, oil and vanilla paste.
Pour wet ingredients and the strawberries into dry ingredients and combine, do not over stir. Spoon the batter into paper cases, sprinkle top of each with remaining sugar and bake for 17 min. Remove from oven and cool down on wire rack. They can be eaten immediately after baking but if you want to decorate them with cream cheese you have to cool them down completely.

Ingredients for topping:

• 150g Philadelphia soft cheese
• 125g soft butter
• 160g icing sugar

In electric mixer whisk the butter on medium speed until soft then add alternately soft cheese and sugar. Whisk on higher speed as long as you achieve light, fluffy, white butter cream. Place ready butter cream in the fridge for about an hour to chill. Then pipe the butter cream on top of each muffin. Enjoy !

Strawberry muffins with cream cheese

Another recipe for strawberry muffins. As I mentioned earlier strawberries are my favourite fruits and they are available everywhere at this time of year. When I sow new recipe on this web site  I had to give it a try. Muffins are soft, almost fluffy and cream cheese topping give them a welcome moisture. In comparison to the other one I baked some time ago it is easier to take them out of muffin cases.

Ingredients for 6 big muffins: (my muffin cases are slightly smaller so I had 10 muffins)

• 150g flour
• 40g caster sugar
• 1and 1/2 tsp baking powder
• pinch of salt
• 1 egg
• 60g melted butter
• 125 ml milk
• about 90g diced strawberries
• 70g strawberry jam

Cream cheese topping:

• 90g soft cheese (I used Philadelphia)
• 2 tbsp sugar

Prepare cream cheese topping. Put soft cheese and sugar into a bowl and with fork mash them together. Set aside. Dice the strawberries.

Heat up the oven to 180C. Line muffin tin with paper cases.

Put the flour, sugar, baking powder and salt in the bowl and whisk together.

In separate bowl whisk egg, add milk and cooled down butter, whisk again. Pour this mixture into dry ingredients, combine everything. Do not over stir. At last gently fold in jam and strawberries. Spoon the batter into the muffin cases, almost to the top edge of paper cases. With a small spoon place small amount of cream cheese mixture on the top of each muffin. Bake for 20 min. Check with toothpick if baked inside. Cool down on wire rack. 

 

Strawberry muffins with almond crumble

Strawberries are the best at this time of year, sweet and juicy ! They are my favourites fruits I love them for breakfast, with natural yoghurt and bran flakes, and they are perfect for a dessert. That is why I wanted to put them into muffins too. I found interesting recipe on this web site. 

I liked this recipe in particular as the muffins have almond topping. I have to say that I was a little bit disappointed when the muffins were ready. The strawberries just melt down in the cake and it was difficult to take the muffins out of the paper cases when they were freshly baked. Although they were tasty. 

Ingredients for 10 muffins:

• 150g flour
• 60g muscovado sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 1 egg
• 50 ml canola oil
• 150 ml milk
• 150g diced strawberries

For crumble topping:

• 50g ground almonds
• 10g butter
• 2 tbsp sugar

Preheat the oven to 180C. Line muffin tin with paper cases.

In a small bowl put the almonds, butter and sugar. Mix this ingredients with your fingers till you receive crumbly texture.

Dice the strawberries.

In a big bowl sift the flour, sugar, baking powder, soda and salt mix them together. In separate bowl put the oil, milk and egg and whisk them. Pour wet ingredients mixture into dry one. Combine together all ingredients. Gently fold in the strawberries. Spoon the batter into paper cases. Sprinkle each muffin top with almond mixture prepared earlier. Bake for 25 min. Cool them down on wire rack. If you can resist, keep them till next day as they taste better on the next day.