This flavorful soup can ward off head colds and will keep you warm on the chilliest of days.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup frozen strawberries, roughly chopped
- 2 tablespoons all-purpose flour
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 2 ½ tablespoons plain yogurt
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Mix strawberries and 2 tablespoons flour together in a bowl and set aside.
- Combine 2 cups flour, sugar, baking powder, cinnamon, and salt in a separate bowl.
- Combine buttermilk, oil, egg, yogurt, and vanilla extract in a large bowl. Pour in dry ingredients and mix until just incorporated. Fold in strawberries and chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- You can use sour cream instead of yogurt if you like.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 154 mg |
| Sugars | 24 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
These are some of the best muffins I’ve had in a very long time. They cooked perfectly at 20 minutes at 400ºF, are tender, moist, chocolaty, and each muffins has a pop of fresh strawberries. I only had mini chocolate chips on hand, but I think the full size would be even better. Nothing to change here, just follow the recipe. Thanks for sharing this delicious muffin recipe!