To start your day off right, make these quick and fluffy strawberry cocoa muffins, packed with fresh strawberries and cocoa flavor! You only need 7 ingredients and 15 minutes to bake.
Don't know what to do with the strawberries you have in the fridge? You just need to add cocoa and 5 more simple ingredients to have some ready-to-eat muffins!
These cocoa and strawberry muffins are super simple, fluffy and very tasty! The fusion of cocoa with the delicious fresh flavor of strawberries is irresistible.
They are great to serve for a family Breakfast or to make as one of those last-minute recipes when you have unexpected visits at home and want to make something quick and simple.
Not only are these muffins simple and quick, they also have a fantastic mix of flavors! For those who like the taste of cocoa and fresh strawberries, you will love this recipe!
Here you'll find all the ingredients needed to make this recipe:
Cocoa powder - The main ingredient along with the strawberries.
Fresh strawberries - Adds flavor, moisture and some creaminess to the muffins.
All-purpose flour - Give consistency and is the base of the batter.
Granulated sugar - Sweetness and flavor.
Eggs - They add moisture and richness.
Unsalted butter - Makes the muffins soft and tastier.
Baking powder - To help the muffins rise.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COCOA STRAWBERRY MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Grease muffin tins with butter and dust with some cocoa powder.
Step 2: Place the strawberries in a blender and blend on high until obtain a homogeneous and creamy mixture; set aside.
Step 3: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar and the softened butter for about 2 to 3 minutes. Add the eggs and beat until a creamy mixture. Pour the strawberry cream and beat for about 1 minute. Add the flour, cocoa powder, baking powder and beat until obtain a quite creamy and homogeneous mixture.
Step 4: Pour small portions of the batter into the muffins tins and bake for 15 to 20 minutes.
Step 5: Remove muffins from the oven and allow to cool for 10 to 15 minutes inside the tins.
Step 6: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 7: Allow to cool completely and serve.
TIPS FOR COCOA STRAWBERRY MUFFINS
When the muffins are cooked, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
Some tips to make the muffins denser: 1. Use ingredients like eggs, milk or yogurt to add moisture to the muffins. 2. Reduce the amount of baking powder or baking soda in the recipe. 3. Replace all-purpose flour with cake flour or almond flour.
FREQUENTLY ASKED QUESTIONS
Can I make a cake with this batter?
Yes, you just need to adjust the amount of some ingredients.
How to store these muffins?
Let the muffins cool completely before storing. Place the muffins in an airtight container. Never store the muffins at room temperature for more than 2-3 days.
To start your day off right, make these quick and fluffy strawberry cocoa muffins, packed with fresh strawberries and cocoa flavor! You only need 7 ingredients and 15 minutes to bake.
Preheat the oven to 180ºC (350ºF). Grease muffin tins with butter and dust with some cocoa powder.
Place the strawberries in a blender and blend on high until obtain a homogeneous and creamy mixture; set aside.
Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar and the softened butter for about 2 to 3 minutes. Add the eggs and beat until a creamy mixture. Pour the strawberry cream and beat for about 1 minute. Add the flour, cocoa powder, baking powder and beat until obtain a quite creamy and homogeneous mixture.
Pour small portions of the batter into the muffins tins and bake until a toothpick inserted in the center of a muffin comes out clean, about 15 to 20 minutes (the time depends on the oven).
Remove muffins from the oven and allow to cool for 10 to 15 minutes inside the tins.
Remove from the tins and place the muffins onto a wire rack or a plate.
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