Chocolate Dipped Strawberry Muffins
Equipment
Ingredients
Muffin Batter
fresh strawberries (diced)
200 g
all-purpose flour (sifted)
250 g
granulated sugar
150 g
whole milk (room temperature)
180 ml
unsalted butter (melted)
115 g
large eggs (room temperature)
2 piece
baking powder
10 g
vanilla extract
5 ml
salt
3 g
Chocolate Dip
dark chocolate (chopped)
200 g
coconut oil
15 ml
Instructions
Preheat and Prepare
Preheat oven to 180°C and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet Ingredients
In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until combined.
Combine Ingredients
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Fold in Strawberries
Gently fold diced strawberries into the batter.
Fill Muffin Tin
Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake Muffins
Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
Cool Muffins
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Melt Chocolate
Melt chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip Muffins
Dip the top of each cooled muffin into the melted chocolate, allowing excess to drip off.
Original recipe
Storage
Store in airtight container. Chocolate may soften when reheated.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.