Muffins with Strawberries and Chocolate
Category: Desserts
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Sugar | 300g |
| Butter | 100g |
| Whole milk | 150g |
| Eggs | 4 |
| Dark chocolate | 60g |
| Baking powder | 8g |
| Fresh strawberries | 250g |
| Greek yogurt | 500g |
| Heavy cream | 180g |
| Powdered sugar | 100g |
| Unsweetened cocoa powder | to taste |
| Extra strawberries for decoration | 12 slices |
Instructions:
To make the strawberry and chocolate muffins, we start with the strawberries. Rinse them quickly and cut them into cubes, setting aside 12 thin slices for decoration later.
Now, prepare the muffin batter by letting all ingredients come to room temperature, removing them from the fridge before starting. Begin by placing the butter, cut into pieces, into the bowl of a stand mixer. Turn on the whisk attachment at a medium-low speed and allow the butter to work for a few minutes.
Next, gradually add the sugar, sprinkling it in little by little. Let the mixture incorporate fully before adding the eggs, one at a time. Once the eggs are fully incorporated, sift the flour into the bowl, adding it gradually as well.
To bring everything together, slowly pour in the milk, stirring it in until you have a smooth batter.
Now, gently fold in the strawberry cubes, ensuring they are evenly distributed throughout the batter.
Transfer the batter into a piping bag and fill 12 muffin cups placed on a baking tray. Place the reserved strawberry slices on top of each muffin.
Bake the muffins in a preheated, static oven at 180°C (350°F) for approximately 30 minutes or until golden and a toothpick comes out clean.
Once baked, allow the muffins to cool. While they cool, prepare the frosting: In a bowl, combine the Greek yogurt with the powdered sugar. Add the heavy cream and whisk until smooth.
Transfer the frosting into a piping bag fitted with a 1 cm ribbed nozzle. Use this frosting to decorate your cooled muffins. Finish by lightly dusting the tops with cocoa powder and a few extra fresh strawberry slices.
Enjoy your decadent strawberry and chocolate muffins, perfect for any occasion!
Notes:
- You can make these muffins even more indulgent by adding small chunks of chocolate to the batter.
- For a lighter version, consider substituting the butter with a plant-based alternative.
- These muffins can be stored in an airtight container for up to 3 days, but they are best enjoyed fresh!
