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Strawberry-Chocolate Chip Muffins

Posted on 07/02/2010 by Maura

Although I’ve only been home for six days, I am leaving for our beach house on Little Neck in Ipswich, Mass., for the long weekend!  I am beyond excited to see my friend Allison, who I did not get to see last summer because she was in grad school at the Culinary Institute of America in Napa Valley.  I’m hoping we can cook together during my short visit!

Although the trip will be short, the Fourth of July at Little Neck is so fun and I am so excited to be there for it this year!  I love the fireworks at Crane Castle.  Hopefully we will be able to sneak in a breakfast at Stone Soup, as well  This will be Tim’s first Fourth at the Neck, so he is in for a big treat.

Speaking of treats, I whipped up these muffins the other morning before work.  They were so, so yummy.  The next morning I went to have one and my family had eaten them all throughout the previous day.  My guess would be that Patrick had at least six.  The actual muffin is so light and fluffy that you could basically fold anything into it, but the strawberries and chocolate chips were a great combo.

I didn’t have enough strawberries to use 1-1/2 cups, so I only used a cup and they were still great, but the extra strawberry taste would make them sublime.

Enjoy!

Strawberry-Chocolate Chip Muffins

Recipe by Maura Dieringer

Yields 12 muffins

Ingredients
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons baking powder
1 egg
1 stick butter, melted and slightly cooled
1 teaspoon vanilla extract
3/4 cup skim milk
2 tablespoons sour cream
1-1/2 cup strawberries, diced
1-1/2 cup bittersweet chocolate chips

Instructions

Preheat oven to 350 degrees F.  Prepare a 12-cup muffin tin.

In a large bowl, combine flour, sugar, salt and baking powder and whisk to incorporate.  In a small bowl, whisk the egg, butter, vanilla extract, milk and sour cream.

Add the wet ingredients into the dry and mix with a rubber spatula to incorporate.  Do not over mix.  A few lumps are fine.  Gently fold in the chocolate chips and strawberries.

Using an ice cream scoop or a measuring cup, evenly distribute the batter into the prepared muffin tin.  Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Breakfast, Muffins, Quick & Easy Meals, vegetarian. Bookmark the permalink. ← Grilled Corn Salsa Chocolate-Banana-Marshmallow “Sandwich” →