Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas were to bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. So I made these Double Chocolate & Strawberry Muffins which are delicious and really easy to make too.

Jump straight to the recipe!

 

I started by mixing together caster sugar and butter. Then I added eggs and vanilla extract and whisked in.

 

Then I whisked in cocoa powder and self raising flour. And finally I folded in dried strawberries and chocolate chips. I divided the mixture between 12 muffin cases and baked for 20 minutes.

Double Chocolate & Strawberry Muffins

To decorate I melted dark chocolate and drizzled it over the muffins. Finally I sprinkled on some freeze dried strawberry.

Double Chocolate & Strawberry Muffins

The Double Chocolate & Strawberry Muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my recipe for Mango & Lime Muffins, made with mango Urban Fruit!

Double Chocolate & Strawberry Muffins

Yummy chocolate muffins with choc chips and dried strawberry

Course Dessert
Cuisine British
Keyword Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the muffins

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 90 g Dried strawberries
  • 65 g Chocolate chips

For decoration

  • 60 g Dark chocolate
  • 20 g Freeze dried strawberries optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. Cut up the dried strawberries into smaller pieces and toss them in a little flour to coat them (this will help them stop sinking)

  3. Mix together the caster sugar and butter until creamy and smooth

  4. Add the eggs and vanilla extract and whisk in

  5. Whisk in the cocoa powder and self raising flour

  6. Then gently fold in the dried strawberries and chocolate chips using a spatula or spoon

  7. Divide the mixture between the muffin cases and bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Put them on a cooling rack to cool completely

  8. To decorate melt the dark chocolate and drizzle it over the muffins either using a fork or put it in a piping bag. Finally sprinkle on the freeze dried strawberry

  9. Store in an airtight container in a cool place and eat within 3 days

NB. I was sent the dried strawberry as a gift, all opinions are my own.

You can find more of my Muffin recipes by clicking here!

Double Chocolate & Strawberry Muffins

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2 comments / Add your comment below

  1. Another beautiful-looking muffin….. Your finish is always so neat and perfect!
    I love using fruit in muffins and if I don't use fresh, I tend to add freeze-dried fruit. Were the strawberries (or mangos) still chewy at all when baked in the sponge?

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