Time: 1 hour 10 min.
Complexity: easily
Quantity: 12 cupcakes

Your kids will love these fluffy chocolate chip muffins with a surprise strawberry in the center. They'll also love helping you bake. Let them line the muffin pan with paper liners while you mix the batter. Then, they can stuff berries into the muffin cups and sprinkle them with chocolate chips. Make sure you have plenty of chocolate, because some will be eaten right away. These muffins are delicious, beautiful, and healthy. We use whole wheat flour instead of all-purpose flour, and brown sugar instead of refined sugar.

Ingredients:

• 2 and 1/4 cups whole wheat flour for baking
• 0.5 cup mini chocolate chips
• 1.5 tsp baking powder
• 0.5 tsp salt
• 1 cup of milk with 2% fat content
• 2/3 cup light brown sugar
• 0.5 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 tsp finely grated orange zest
• 12 small strawberries, hulled and trimmed if necessary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, chocolate chips (granules), Orange zest, eggs, milk, coconut oil, strawberry

We recommend

Preparation:

Step 1
• Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray with cooking spray.
Step 2
• Place the flour, 1/3 cup chocolate chips, baking powder, and salt in a large bowl and whisk to combine. In a medium bowl, whisk together the milk, sugar, butter, eggs, vanilla extract, and orange zest until the sugar is smooth. Fold the milk mixture into the flour mixture. Don't worry if there are a few lumps.
Step 3
• Spoon 1 heaping tablespoon of batter into each muffin cup. Place a strawberry, pointed end down, in the center of each cup. Spread the remaining batter evenly among the cups. Smooth the batter around and over each strawberry with a spoon. It's okay if the strawberries stick out a little. Sprinkle with the remaining chocolate chips.
Step 4
• Bake until the muffins are golden brown and spring back when pressed in the center, 22-25 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack to cool. Store at room temperature in an airtight container for up to 2 days..

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