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Okay, last time I made strawberry chocolate muffins, I used 3/4 cup milk for 10 muffins– it was good, but a little too moist and too soft to hold its shape. The batter was kinda runny because I used milk, which contains more water. This time I fine tuned the recipe around– changed the ingredient proportion for 12 muffins, used whipping cream (which is thicker than milk), and switched to egg separation method. I believe the egg separation method is the main key to fluffy muffins. It’s the same principle as making a chiffon cake, and the outcome is really fluffy baked goods. Yes, it requires more work, but not too bad in this case. Give it a try!

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Strawberry & Chocolate Muffins #2

Strawberry & Chocolate Muffin #2 Recipe (makes 12 muffins)

Ingredients:
1 1/3 cup flour
2/3 cup unsweetened cocoa powder
1 tbsp baking powder
4 tbsp sugar
1/4 tsp salt
4 tbsp unsalted butter– melted and keep warm

Egg yolk mixture:
2 egg yolks– room temperature– see note below
3/4 cup whipping cream– see note below
1/2 tsp vanilla extract

Egg White mixture:
2 egg whites– room temperature
2 tbsp sugar

1/2 cup bittersweet chocolate chips
1 cup chopped fresh strawberries

Method:

  1. Preheat oven to 400°F. Line muffin pans with muffin cup liners.
  2. In a large bowl, sift flour, 4 tbsp sugar, baking power and salt. Make a well in the center.
  3. Whisk all ingredients in egg yolk mixture to blend well. Add in melted butter and mix well again. Pour into flour mixture. Use a spatula to fold in just enough to moist. The batter will be very lumpy and thick like  wet dough. Do not over mix the batter.
  4. In a separate clean bowl, whip egg whites on high speed until it looks white and bubbles are very tiny. Gradually add in sugar. Continue whipping on high speed until soft peak (curve tip) forms.
  5. Fold in whipped egg whites into the batter in 2 batches, until all whipped egg whites just blend well. The batter at this point will still be lumpy but a little loose. Add in strawberries and chocolate chips, fold in a few more times.
  6. Spoon batter into muffin cups. Bake for 20-22 minutes and the muffin top springs back when lightly pressed. Remove to cool on a rack for 5 minutes before serving.

Regina’s Note:

  • Eggs: be sure to use room temperature eggs. A quick way is to soak eggs in luke warm water for 10-15 minutes to bring to room temperature.
  • Whipping cream: I used whipping cream instead of milk because whipping cream is thicker, and thus the batter was not as runny compared to using same amount of milk. If you use milk (preferably whole milk), start with 2/3 cup first to get the batter moist enough (batter should be dense like scone batter). You can always add a little more if needed. You can also use whipping cream/milk combination or substitute milk for cream, but if milk is used then cut down amount of liquid (starts with 1/2 cup then gradually adding a little more as you fold in batter) because milk contains more water and better absorbed by flour mixture, and thus you don’t need as much amount as cream.
  • If you have hot cocoa mix sitting in your pantry too long, you can use it too instead of unsweetened cocoa powder, but cut down sugar to 2 tbsp as there is sugar in hot cocoa mix. The chocolate flavor won’t be as strong but the muffins still taste good.
  • Other tangy berries like raspberry and blackberry are also good choices for making these muffins.
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Geez… I think I’m in a muffin land lately can you tell?! It all started with a day with zero breakfast food for the family, so I decided to make rum and raisin muffins AND blueberry muffins on the same day– and this just happened few days ago. And now I’m making rum raisin muffins again (perfecting recipe) and strawberry muffins!

There are several ways to make muffins, but I like this method that I’m using– which uses melted butter and the folding technique (vs. other method that calls for creaming butter and beating eggs and mix in flour). I find this method works pretty fast, and makes fluffier muffins.

Strawberry Muffins

Strawberry Muffins

Strawberry Muffins (makes 12 pieces)

Ingredients:

2 cups flour
10 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted
3/4 cup whipping cream
2 eggs– room temperature
1/2 tsp vanilla extract
1 cup shopped fresh strawberries

Method:

  1. Preheat oven to 400F. Line muffin molds with muffin cup liners.
  2. Sift flour, sugar, baking powder and salt into a big bowl.
  3. In a separate bowl, combine whipping, eggs, vanilla extract. Whisk to blend well.
  4. Add cream mixture and melted butter to flour mixture. Gently FOLD the batter with a spatula. FOLD in strawberries.
  5. Spoon batter into muffin molds. Bake at preheated 400F oven for 20-22 minutes, until muffin tops springs back when gently pressed.
  6. Remove muffins from molds immediately. Transfer to cooling rack. Let muffins cool slightly before serving. Best if served warm.

Regina’s Note:

  • Other berries (raspberry, blueberry) can also be used for this recipe.

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When the berries are no longer appealing and sitting in the fridge too long, then it’s a good time to make these muffins. I use blueberries and raspberries here, but you can also use strawberries and/or blackberries.

Mixed Berries Muffins

Mixed Berries Muffins

Mixed Berries Muffins (makes 12 pieces)

Ingredients:
2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted and cooled
2 eggs
2/3 cup milk
1 1/2 cup fresh blueberries and raspberries combined

Method:

  1. Preheat oven to 400°F. Grease muffins pans with cooking spray.
  2. Sift flour, sugar, baking powder and salt in a big bowl. Stir to mix well.
  3. Add eggs to the milk and whisk to blend well.
  4. Make a well in the center of flour mixture, then pour in egg mixture and melted butter. Use a spatula to fold the mixture gently until just combined. Then fold in berries.
  5. Scoop batter into muffin pans. Bake at preheated oven for 25 minutes. Transfer to cool on a rack.

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I meant to make tiramisu muffins with mascapone cheese or cream cheese filling, but I ran out of cheese. Also, I might have put a bit too much chocolate and/or too little instant espresso coffee powder because the coffee is not very strong here. The muffins are a little dense to my liking too. Well,  there’s always next time…

Chocolate & Coffee Muffins

Chocolate & Coffee Muffins

Chocolate and Coffee Muffins (makes 12 pieces)

Ingredients:
3/4 cup flour
1/2 cup sugar
2 tbsp instant espresso powder
1 tsp baking powder
1/4 tsp salt
1/2 cup toasted chopped walnuts
1/2 cup bittersweet chocolate chips
1/2 cup cappuccino chips
1 stick (4 oz) unsalted butter– melted and cooled
1 egg
3/4 cup milk

Method:

  1. Preheat oven to 375°F. Grease muffin pans with cooking spray.
  2. In a big bowl, sift flour, sugar, espresso powder, baking powder and salt. Add in walnuts, chocolate chips and cappuccino chips. Stir to mix well.
  3. Add egg to the milk, whisk to blend well.
  4. Pour egg mixture and melted butter into flour mixture. Use a spatula, gently fold the mixture to just combined (do not over fold).
  5. Spoon batter into muffin pans. Bake for 22-25 minutes. Transfer to cool on a rack.

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Never did I think about adding ground almond to muffins, but it’s a good alternative. I can really taste the almond in these muffins, and of course, the strawberries smell and taste heavenly too!

Strawberry Almond Muffins

Strawberry Almond Muffins

Strawberry Almond Muffins (makes 12 pieces)

Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 salt
1/2 cup ground almond or almond meal– lightly toasted in a dry pan, cooled
2/3 cup milk
2 eggs
6 tbsp unsalted butter– melted and cooled
1 cups fresh strawberries– chopped

Method:

  1. Preheat oven to 400°F. Grease muffin pans with cooking spray.
  2. Sift flour, sugar, baking powder and salt into a big bowl. Stir in ground almond.
  3. Add eggs to the milk, beat to blend well.
  4. Pour egg mixture and melted butter to the flour mixture. Use as spatula, gently fold the mixture until the batter is just moist. Fold in strawberries.
  5. Scoop batter into muffin pans. Bake at preheated oven for 25 minutes. Transfer to cool on a rack.

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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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