Do you want something sweet? You must try these delicious cocoa muffins mixed with the delicious strawberry aroma. They are simple, fluffy and have excellent presentation. Serve with tea or coffee! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Cocoa powder - The main ingredient along with the strawberries.
- Strawberries - Adds flavor and creaminess to cupcakes.
- All-purpose flour - Give consistency and is the base of the dough.
- Granulated sugar - Sweetness and flavor.
- Eggs - They add moisture and richness.
- Unsalted butter - Makes the muffins soft and tastier.
- Baking powder - 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 margarine 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: Beat for 2 to 3 minutes the sugar and the softened butter. 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 cream into the muffins tins
Step 5: Remove the muffins from the oven, let cool completely and serve.
TIPS FOR COCOA STRAWBERRY MUFFINS
1. When preheating the oven, make sure you have all ingredients ready to start making the muffins.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins, resulting in even cooking.
3. Never open the oven door while muffins are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the muffins sinks in the middle increases.
4. The first thing to do before taking the muffins out of the oven, is to stick a toothpick in the center of the muffins. If it's dry, it's cooked. Turn off the oven and leave the muffins in the oven for another 5 minutes.
5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (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).
RECIPE VIDEO:
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Cocoa strawberry muffins
Do you want something sweet? You must try these delicious cocoa muffins mixed with the delicious strawberry aroma. They are simple, fluffy and have excellent presentation. Serve with tea or coffee! Bon appetit!!!
(1 votes, 5.00 out of 5)
- 2 tablespoons cocoa powder
- 200 grams (7 ounces) strawberries
- 125 grams (about 1 cup) all-purpose flour
- 150 grams (1/2 cup) granulated sugar
- 2 medium eggs
- 100 grams (1/2 cup) softened unsalted butter
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease muffin tins with margarine 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.
- In an electric mixer, beat on medium speed for 2 to 3 minutes the sugar and the softened butter. 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 cream 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 the muffins from the oven, let cool completely and serve.
