Double Chocolate & Strawberry Muffins

Yummy chocolate muffins with choc chips and dried strawberry

Course Dessert

Cuisine British

Keyword Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 290kcal

Author thebakingexplorer

Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
Cut up the dried strawberries into smaller pieces and toss them in a little flour to coat them (this will help them stop sinking)
Mix together the caster sugar and butter until creamy and smooth
Add the eggs and vanilla extract and whisk in
Whisk in the cocoa powder and self raising flour
Then gently fold in the dried strawberries and chocolate chips using a spatula or spoon
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
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
Store in an airtight container in a cool place and eat within 3 days

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

I used a baking spread for the muffins, but you can use unsalted butter instead.

You can use any cocoa powder for the muffins, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.