Chocolate Strawberry Muffins
Ingredients
Batter
ripe bananas (ripe)
3 piece
neutral oil
118 ml
granulated sugar
150 g
brown sugar
55 g
large eggs
2 piece
sour cream
60 g
vanilla extract
5 ml
all-purpose flour
250 g
cocoa powder
50 g
baking soda
6 g
salt
3 g
instant coffee
1 g
dark chocolate chips
120 g
strawberries (chopped)
7 piece
Instructions
Prepare ingredients
Preheat oven to 220°C. Line a 12-cup muffin tin with paper liners. Mash bananas in a large bowl.
Mix wet ingredients
Add oil, granulated sugar, brown sugar, eggs, sour cream and vanilla to the mashed bananas. Mix until smooth.
Mix dry ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt and instant coffee.
Combine wet and dry
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add chocolate and strawberries
Gently fold in dark chocolate chips and chopped strawberries.
Fill and bake
Divide batter evenly among muffin cups. Bake at 220°C for 5 minutes, then reduce temperature to 175°C and bake for additional 14–17 minutes until a toothpick comes out clean.
Cool muffins
Remove muffins from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Freeze individually wrapped muffins for up to 1 month.
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