Strawberry Chocolate Chip Muffin

recipe adapted from Parita’s Kitchen makes about 12 small muffins Things you’ll need: For the muffins: 1-1/2 cups whole wheat flour 2 tsp aluminium-free baking powder 1 tsp baking soda 1/4 tsp salt 1/3 cup cane sugar + 1/2 to 1 tbsp 4 tbsp unsalted butter at room temperature 1 tsp pure vanilla extract 1/2 cup non fat greek yogurt 3/4 to 1 cup non fat milk (or milk of your choice) 1-1/4 cups chopped hulled strawberries (about 5-6 large strawberries) 1/2 cup semi-sweet chocolate chips (I used 100% natural Ghirardelli) Other things: Baking tray/sheet pan muffin pans (two 6 muffin pans) paper muffin cups whisk Ice cream / cookie dough scoop ~ optional wire rack For the chocolate frosting: (makes about 2 cups of frosting) 1/2 cup (1 stick) unsalted butter at room temperature 2/3 cup natural unsweetened Cocoa 3 cups powdered sugar 1/3 cup milk 1 tsp pure vanilla extract For Valentine’s day special decoration: 2 tbsp confectioner’s sugartea strainer 3/4″ paper or cardboard heart cutout ziploc bag for frosting decoration How it’s done: To bake the strawberry muffins: Taste the strawberries first. If the strawberries are not that sweet, macerate the strawberries in a clean non-reactive bowl by sprinkling 1/2 to 1 tbsp of sugar and let sit for the fruit to soak in for at least 15 mins. Skip this step if you think the strawberries are sweet by themselves. Preheat the oven to 350ºF. Line the muffin sheet with paper cups or grease with oil or butter. Mean while, in a mixing bowl, combine whole wheat flour, baking soda, baking powder and salt and whisk/sift for thorough mixing. To bring butter to room temperature, either let sit on the counter for 15-30 mins or just microwave for 10-12 secs until just soft. In another bowl, whisk the butter and sugar together until well combined and creamy. To this add the greek yogurt and 2/3 cup milk and whisk together. Finally whisk in the vanilla extract. Now, add in the dry flour mix and whisk in slowly until it comes together. Add more milk as necessary a tbsp or two at a time as you go. Do not over mix. Fold in the chopped (macerated) strawberries and chocolate chips. Scoop the dough into lined muffin cups only upto 3/4 th full to give enough room for the muffin to rise or else the dough will rise and spill out during baking . Place the muffin pans on a baking tray with at least 2-3 inches between them as well as with the inside of the oven for even hot air circulation. Bake for 25-30 mins or until a tooth pick inserted in the center comes out clean. Check around 25 mins for done-ness check. Do not overbake. Remove the baked muffins from the tin and let cool immediately on a wire rack. Serve warm or at room temperature as is or decorated with confectioner’s sugar heart impressions or chocolate drizzlings for the valentine’s day! (continue reading for recipe and how to) Don’ts: Do not open the oven door during the first 15 mins as it causes the rising muffin dough to collapse. Do not forget or delay cooling the muffins on a wire rack right after pulling out of the oven. Otherwise, due to the retained heat, muffins start to sweat inside and end up soggy instead of fluffy. How to make chocolate frosting: recipe for Hersey’s “Perfectly Chocolate” chocolate Frosting from the back of Hershey’s Cocoa-Natural Unsweetened box Melt butter in a saucepan until just soft or microwave for about 12-15 seconds. Stir in cocoa. Alternately add powdered (confectioner’s) sugar and milk, beating to “spreading” consistency. If you take a dollop out of a spoon it should fall but not flow freely. Add small amount of additional milk (a tsp or so) if needed. Stir in vanilla extract. Do not overmix. Note: The ingredients listed (are) from the original recipe make a huge quantity of chocolate frosting. I had leftover chocolate frosting from the chocolate almond cake I baked a month back and used the same. If you do not wish to make so much of the frosting, just halve the frosting recipe and store the leftovers in a plastic bag or airtight container in the refrigerator. Does not spoil for 3-4 weeks. For the Valentine’s Day special muffins: To make the heart impressions: Place the paper heart cut-out on the muffin at the centre. Sprinkle confectioner’s sugar through a dry tea strainer until the top surface is covered. Remove the heart cut-out with a fork. For the muffins with chocolate frosting: Fill a ziploc bag with chocolate frosting, twist it tight and zip shut. Snip the tip of the ziplock bag just a tiny bit. Holding the other end of the bag secure, press and drizzle the chocolate frosting in a zig zag manner.

Image version @ Just Home Made