Simple Savory & Satisfying: Strawberry Chocolate Chip Muffins

Monday, June 16, 2014

Strawberry Chocolate Chip Muffins

I had originally planned on making strawberry rhubarb muffins but the rhubarb at the grocery store was looking a little rough, so I decided on strawberry chocolate chip muffins. I sent these to work with Eric, and they were quite the hit. He said he caught one person practically licking the plate.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cup flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup fresh strawberries, diced
1 cup dark chocolate chips

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.