Fresh chunks of juicy strawberries meet little pockets of sweet chocolate and a hint of cinnamon in these muffins. I created the recipe because my daughters are allergic to dairy but yearn for sweet treats. I make the recipe using soy milk and non-dairy chocolate chips.
½ C margarine, softened
½ C sugar
1 teaspoon baking soda
2 teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon vanilla
½ C milk or vanilla soy milk
2 C flour
½ C chocolate chunks or chocolate chips
1 C strawberries, cleaned, de-stemmed and cut in quarter-inch chunks
Topping: ½ C sugar combined with 1 teaspoon ground cinnamon
No nutrition information available
Spray 18 muffin cups with cooking spray or line with muffin papers. Set aside.
Cream margarine and sugar with a mixer. Add the eggs. Add in baking soda, baking powder, salt, cinnamon, vanilla, and milk and beat until well blended. Fold in chocolate chunks (or chips) and strawberries by hand and mix just until combined. Batter will be thick. Fill each muffin cup about ⅔ full.
Mix topping ingredients and sprinkle a scant teaspoonful over each muffin before baking.
Bake at 350 degrees for 20-25 minutes or until golden brown.