I'm not really a "muffin" person unless I'm on vacation and out of my routine. Does that make sense? Is that normal? There is no normal, damn it! That's my rationalization and I'm sticking to it. :) I think it's normal because when it comes to breakfast, I really just have granola, fruit or just coffee. In a normal work-week, breakfast hardly ever phases me unless I am famished. I know I know..."but breakfast is like, the most important meal of the day!" Sorry, folks. It just doesn't really do it for me most days.
When I see muffins, especially extra-large muffins, it makes me smile. They are obviously delicious, but they are pretty, too; and when I am out of my routine, no matter what I am doing, breakfast-type foods call to me. Muffins make me happy. So do cupcakes, waffles, French toast and bagels. And the sight of Jam, anywhere? Forget it. You've lost me. Oh, and creamy cream cheese. You lost me with creamy cream cheese, too.
These muffins made me smile.
Whenever I decide to make muffins, I feel that's when my creativity takes over big time. There are like 1,001 different kinds of muffins you can make with tons of yummy ingredients! It's crazy! Muffins are so simple to make and you can really throw in whatever you want in the batter and it will probably taste good. I wanted to make muffins. I wanted to make a different muffin. I wanted to make a really good muffin. Enter, the chocolate strawberry muffin, folks.
I also thought about letting them cool, melting chocolate chips, and dipping the top of the muffin in the melted chocolate and letting them firm up in the fridge. Then I would call it, " Chocolate-covered strawberry muffins." Oh boy. I stopped while I was ahead. See? Creativity gone wild! . I wanted to try these as is. But maybe next time. Totally.
These were so moist and delicious. Just make em'! Okie Doke?
Chocolate Strawberry Muffins
Yields 12 muffins
Pre-heat oven to 400 degrees.
2 cups flour
1 cup sugar (I used light brown for these)
3 Tsp. baking powder
1/2 Tsp. salt
1 cup milk
1/2 cup veggie oil
1 cup frozen or fresh strawberries (I only had frozen at the time. If using frozen, it's still pretty manageable to cut them in half).
1 cup semi-sweet chocolate chips
Stir the flour, sugar, baking powder and salt together in large bowl. In another bowl mix the milk, veggie oil, and 2 eggs well. Add to the dry mixture. Stir well but don't over mix. Add in the strawberries and chocolate chips. Fold them in gently. Line a 12- tin muffin pan with paper liners and fill them half way with the muffin batter. Bake at 400 degrees for 18-20 minutes or until lightly golden. Test to see they are done with inserting toothpick making sure it comes out clean.
Serve warm with some butter or completely cool. Enjoy!