Make eggless strawberry and chocolate chip muffins with this easy-to-follow recipe.
I’m officially addicted to baking! I skipped baking for a few days because my house was overloaded with cakes and what not, and I thought I should cut back on the sugar and concentrate on growing my “Spice” section, which because of my apparent addiction to baking is suffering. But oh my lord, is there anything harder than not baking ? I don’t think so. Ok, the after cleaning maybe, but the point is I cannot stop. And when I saw fresh strawberries in the market, I knew I had to bake ’em!
If you’re a regular on my blog you’d know I love cookery shows and recently I’ve grown fondness for food blogs too. My favorite being Sally’s Baking Addiction (Today’s recipe has been adapted from her blog, check out the original version here). I’ve been seeing strawberry recipes trending everywhere, so I searched for inspiration. A lot of recipes popped but Sally’s recipe spoke to me and I went ahead with tweaking it. She made a nearly fat free version by using applesauce instead of the butter but you know me, I can’t leave my butter out. I also replaced the egg with buttermilk, like always, you can use an egg if you like though.
Verdict: Absolutely DELISH muffins! You can totally taste the fresh strawberries and the chocolate. The only downside was lack of “flavor”, which is totally my fault because I forgot to put in the vanilla essence. In my defense, I was baking late night, hence the forgetfulness! :p
These muffins are also extremely easy to make and relatively quick too, took me about 18 minutes to bake these. I would give 5 stars to this recipe and *HIGHLY RECOMMEND* vote.
Makes 9 medium-sized muffins
Prep Time: 30 minutes
Baking Time: 18 minutes
- All Purpose Flour, 1 cup
- Baking Soda, 1/2 teaspoon
- Baking Powder, 1/2 teaspoon
- Softened Butter, 100 gms or 7 tablespoons approx
- Sugar, 1/2 cup
- Buttermilk, 1/2 cup or 120 ml** OR 1 Egg
- Fresh Strawberries, 2/3 cup diced into really small pieces*
- Chocolate Chips, 1/2 cup
- Vanilla Essence, 1 teaspoon
*Make sure you dice the strawberries really small because big pieces will settle at he bottom and stick to the pan or will fall off the muffin. Small pieces will also ensure even distribution
** For instant buttermilk, take 1/2 cup milk and heat it, when its about to reach to reach a boil squeeze the juice of 1 lemon into it. Continue heating for another minute. You will see the milk curdling, sieve out the buttermilk and let it cool. Use in any recipe that calls for buttermilk or eggs (1 egg= 1/2 cup buttermilk).
Preheat oven at 180 degree Celsius.
- Sieve flour, baking powder and baking soda in a bowl and set aside.
- In a separate bow, whisk the butter until light in color. When the butter looses its color and turns pale, add in the sugar and whisk until fluffy. This process should take good 7-8 minutes.
- To the creamed butter and sugar, add in the buttermilk, vanilla essence and mix. Ditch the whisk at this point, take a spatula or a wooden spoon.
- Start adding this buttermilk mix to the flour mix little by little and mix sparingly. After everything is properly combined, add in the strawberries and chocolate chips and mix so that they are distributed evenly.
- Put the paper muffin cups in the muffin try or simply butter the tin generously if you don’t have them. Divide the batter among 9 muffin cups and fill to the top (avoid overfilling or it’ll get difficult to take them out after they’re done baking), bake for about 17-20 minutes, until the edges turn golden (or if you’re lucky, the top too) and a skewer comes out clean. If you’re not sure how your oven functions, take out the muffins after 16 minutes and take a skewer test. If it has liquid on it, put it back in for another 3 minutes and check again.
If you have any comments, feedback or any complaints, please write to me and I’ll get back to you. In the meantime, Keep Baking!