Rich Chocolate Chip Strawberry Muffins
Strawberry Chocolate Chip Muffins ♡
These are chocolate chip muffins topped with bright red strawberries. They are incredibly rich and sweet! Enjoy the delightful combination of deep chocolate flavor and fresh, vibrant strawberries.
Muffin Batter Ingredients
- 500g cake flour
- 300g sugar
- 300g unsalted butter (at room temperature)
- 300g eggs (at room temperature, about 5-6 eggs)
- 5g salt
- 2g baking soda
- 8g baking powder
- 60g water
- 30g skim milk powder
- 180g chocolate chips
- 60g cocoa powder
Cream Topping Ingredients
- 100g cream cheese (at room temperature)
- 80g sweetened heavy cream
- 2 Tbsp lemon juice
- 100g cream cheese (at room temperature)
- 80g sweetened heavy cream
- 2 Tbsp lemon juice
Cooking Instructions
Step 1
First, measure all your dry ingredients. Sift the cake flour, cocoa powder, skim milk powder, baking soda, and baking powder together through a fine sieve 2-3 times. This helps to aerate the flour mixture, ensuring your muffins turn out light and fluffy.
Step 2
In a mixing bowl, cream the softened room-temperature butter until it reaches a smooth, mayonnaise-like consistency. You can use a hand mixer or a whisk for this. Ensure the butter isn’t too cold or melted.
Step 3
Gradually add the sugar and salt to the creamed butter in 2-3 additions, mixing well after each addition. Continue to beat until the mixture is light in color and fluffy, resembling a creamy paste. This process is called ‘creaming’ and helps incorporate air.
Step 4
It’s okay if the sugar and salt aren’t fully dissolved at this stage. Once the butter mixture is well creamed, add the room-temperature eggs one at a time, beating for about 1-2 minutes between each addition. Whisk in a consistent direction to prevent the batter from separating. If the batter starts to look curdled, adding a tablespoon of the sifted dry ingredients can help stabilize it.
Step 5
Add the sifted dry ingredients (cake flour, cocoa powder, skim milk powder, baking soda, baking powder) to the butter-egg mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients using a ‘cut and fold’ motion until just combined. Be careful not to overmix, as this can lead to tough muffins. Mix only until no dry streaks remain.
Step 6
Add the chocolate chips and water to the batter. Gently mix until the chocolate chips are evenly distributed throughout the batter. Your muffin batter is now complete.
Step 7
Transfer the muffin batter into a piping bag. Using a piping bag makes it easier to fill the muffin liners evenly.
Step 8
Fill the prepared muffin liners about 80% full with the batter. Overfilling can cause the muffins to overflow during baking.
Step 9
Bake in a preheated oven at 180°C (350°F) top heat and 160°C (320°F) bottom heat for approximately 30 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean. Baking times may vary depending on your oven.
Step 10
Once baked, remove the muffins from the oven and let them cool completely on a wire rack. Ensuring they are fully cooled before decorating will help maintain their shape.
Step 11
Prepare the cream topping. In a bowl, whip the room-temperature cream cheese until smooth. Add the cold sweetened heavy cream and lemon juice, then whip until you achieve stiff peaks, creating a smooth and fluffy cream.
Step 12
Transfer the cream topping to a piping bag fitted with your desired tip. Pipe swirls of cream onto the cooled muffins. The bright red strawberries placed on top will make them look even more appealing! ♡
Step 13
Finally, arrange your beautifully decorated Strawberry Chocolate Chip Muffins in attractive packaging or paper liners. Enjoy your homemade creations!
