These muffins have a strawberry surprise baked in the center. It’s also a surprise that each one has only 9 grams of sugar! For little and big kids: Let them help with lining the baking pan, measuring and scooping. Big kids can place the strawberries in the batter; little kids can sprinkle the chocolate chips.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 12 muffins |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 12 muffins |
Ingredients
- Cooking spray
- 2 1/4 cups whole wheat pastry flour
- 1/2 cup mini semisweet chocolate chips
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup 2-percent milk
- 2/3 cup packed light brown sugar
- 1/2 cup melted virgin or extra-virgin coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated orange zest
- 12 small strawberries, hulls removed and trimmed as needed
Instructions
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
- Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don’t worry if there are a few lumps.)
- Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It’s OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
- Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
Nutrition Facts
| Calories | 270 |
| Total Fat | 13 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 35 milligrams |
| Sodium | 160 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 3 grams |
| Sugar | 9 grams |
| Protein | 5 grams |
| Calories | 270 |
| Total Fat | 13 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 35 milligrams |
| Sodium | 160 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 3 grams |
| Sugar | 9 grams |
| Protein | 5 grams |
Reviews
I made this with a gluten-free flour blend and it turned out great. My kiddos loved making it and eating it!
Good
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