Fresh Strawberry Muffins with Chocolate Chips

May 13, 2018
1 Ratings
Photo by Miss Karen
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Makes Yield: 12 muffins.
Author Notes

After a long Winter, these Springtime muffins make a welcome appearance on anyone's breakfast menu...Inspired by KAF apple muffin recipe. —Miss_Karen

What You'll Need
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 cup French vanilla yogurt, or buttermilk
  • 1 cup white whole wheat flour
  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pinch coriander
  • 2 cups fresh strawberries, 1/4 inch dice.
  • 1 cup mini chocolate chips (optional)
  • powdered sugar
  1. Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with papers. Mix together the butter, granulated sugar, and the brown sugar, beating until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl. Gently mix in the yogurt. Stir in the flours, baking powder, baking soda, salt, and zest.
  2. Fold in the chopped strawberries and chocolate chips, if using. Divide the batter evenly among the prepared muffin cups. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely. Dust with powdered sugar.

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