I’m sure as you have found through my postings, chocolate plays a big part in mine and my family’s life. We may be out of ice-cream, bread, and milk, but one thing we’re never out of is chocolate. To be honest, our go-to is dark chocolate, you know, the kind that has the percentages on the package – usually 60% or greater. We just truly enjoy the rich, creamy texture and taste this type offers and it really satisfies your taste buds.
On occasion though, we will dabble into the other kinds of chocolate out there. These muffins are an example. In this recipe, I felt that the mini morsels really just looked way nicer in a muffin mixture that already has other large components (i.e. the strawberries). They just complimented the entire mix. Of course though, minis only come in semi-sweet versions so those are what I ended up going with! I won’t pretend either that I didn’t eat any as soon as I opened the bag. It’s an addiction I’m beginning to think…
But that’s not here or now! What is though are these scrumptious breakfast (dessert) items that mimic a well-known treat we all know dearly (I’m looking at you chocolate covered strawberries). The fruit adds not only a nice amount of moisture to the muffin but some vibrancy as well. Right now I’m really on a color kick and enjoy anytime something I make has bright colors or even just a lot of colors.
With this recipe, I decided to make the large kind of muffin instead of the regular sized muffins. I was able to get 7 muffins out of this mix but that’s also because I nearly filled each muffin cup to the top. You don’t have and that will most likely get you one more muffin out of this mix (or you can do 6 large and 2 or so smaller ones) but I just really wanted big muffins like you see in the stores. You will need a large muffin pan and the correctly sized muffin cups to do that but I will tell you, it is so worth having this option if you want a muffin like the one at your local grocery store, just minus the nasty added ingredients.
So if you’re ready to get your chocolate on, let’s get to mixing!
- 1 ½ cups white whole wheat flour
- ½ cup unbleached white flour
- ½ cup light brown sugar, lightly packed
- ½ tsp salt
- 3 tsp baking powder
- 2 large eggs
- 2/3 cup milk or half and half
- 1 tsp vanilla extract
- 1/3 cup extra virgin olive oil
- 1 cup fresh strawberries, diced
- ¼ mini chocolate chips
Preheat oven to 400 degrees Fahrenheit.
In a large mixing bowl, add in the eggs and beat until well blended. Add in the sugar, oil, milk, and extract and mix everything together really well. Add in the flour, baking powder, salt, strawberries, and chocolate chips and mix until well combined and no flour reaming visible.
In a prepared muffin pan, pour equal amounts into each cup and bake for 20 – 25 minutes or until lightly brown on top.
Once done, remove from oven and allow to fully cool. Once cooled, you can drizzle some chocolate on top for some added chocolatey goodness if you love chocolate as much as me and enjoy!