For our Easter Brunch this year I served fresh Strawberry Chocolate Muffins, and they were wildly popular! If you like chocolate-covered strawberries, you are going to ADORE these!
Fresh, juicy strawberries, with little bits of chocolate in the batter, and drizzled with just a touch of dark chocolate - beautiful to behold, but even better to munch on - crumb after delicious moist crumb!
And a weekend later, here I am making these again! I have a sneaking suspicion that we'll be enjoying these on many other weekends in the future!
Resist the temptation to add "extra" berries - this is a thick batter and won't rise with the extra weight of extra berries. A little secret - slip your cut-up fresh berries into the flour mixture and give them a gentle stir before adding the wet ingredients - this will also keep your strawberries from sinking to the bottom of the muffins.
Fill the muffin tins up to the top, and bake until golden. If you decide to drizzle with melted chocolate, wait until the muffins have cooled to room temperature.
I used dark chocolate chips for these, but you could easily substitute semi-sweet chocolate or milk chocolate chips - they are also pretty darn good with white chocolate chips snuck in there!
Have you ever wondered at what point a muffin starts to become a cupcake? You'll have to give these a try and let me know what you think!
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