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These muffins are delicious, and they are moist and light too! I think I used just a little too much (3/4 cup here) milk, the batter was quite runny. When the muffins came out of the oven they were quite soft, and thus the bottom of the muffins don’t hold the nice perfect shape. Finally I had to flipped the muffins up side down to cool on the rack, or else the muffins would “sink” in on the rack bar. Anyhow, they came out delicious, and that’s the only one matters :-)… As I’m typing down the recipe, I thought of the mangoes sitting on the counter. Guess what comes to my mind? Mango muffins with toasted coconut flakes, mmm… Okay, now’s it’s on my baking list.;-)

Strawberry Chocolate Muffins

Strawberry Chocolate Muffins

Strawberry Chocolate Muffins (makes 10 pieces)

Ingredients:
1 cup flour
1/2 cup hazelnut chocolate cocoa mix or cocoa powder
1 tsp baking powder
1/4 salt
3 tbsp sugar
4 tbsp unsalted butter– melted and cooled
3/4 cup milk– see note below
1/2 tsp vanilla extract
1 egg yolk
1 egg white
1 cup chopped fresh strawberries

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray. Fill the 2 empty cups halfway with water.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 2 tbsp of sugar. In another bowl, hand whisk egg yolk, milk and melted butter until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not over mix– the batter will be slightly lumpy).
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended.
  4. Add in chopped strawberries, stir just enough to combine.
  5. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack. Flip muffins up side down to cool if the bottom part is too soft.

Regina’s Note:

  • Milk— I used 3/4 cup of milk this time and the batter was quite runny. Maybe cut down to 2/3 cup milk, or even to 1/2 cup milk next trial?

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