If you have ever wanted to know what chocolate covered strawberries taste like in muffin form, this is IT! To make them even more tempting..they’re whole wheat and made without oil, so you can enjoy one or two more without the added guilt!
Makes 12-16 muffins
1 pint (16 oz) fresh strawberries, rinsed, hulled, and sliced into small pieces
1/3 cup sugar
1 ¼ cups all-purpose flour
½ cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
(I also like to add a ½ tsp nutgmeg, but this is optional)
1 cup buttermilk*
¼ cup unsweetened applesauce
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
*Use 1 cup of liquid buttermilk or 4 Tbs cultured buttermilk + 1 cup water. Add cultured buttermilk to dry ingredients and water to liquid ingredients.
Recipe slightly adapted from Martha Stewart
Preheat oven to 400 degrees F and line a muffin tin with paper cupcake liners.
(1.) In a medium sized bowl, combine strawberries and sugar and mash with a fork or potato masher. (2.) In a separate large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. (If using cultured buttermilk, add with dry ingredients.) (3.) In a separate bowl, whisk together applesauce, egg, and vanilla extract. (If using liquid buttermilk, add with these ingredients. If using cultured buttermilk, add 1 cup of water to the liquid ingredients.) (4.) Pour applesauce and egg mixture, strawberries (with juice), and chocolate chips into dry ingredients and fold until just mixed.
Fill muffin cups with batter and place in the oven.
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 5 minutes. Remove and let finish cooling another 10 minutes on a wire rack. Serve warm or cover and refrigerate until ready to eat. These make a great on-the-go breakfast!