Sunday, January 27, 2013

Strawberry Chocolate Chip Muffins

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar + 1 teaspoon
4 tablespoons unsalted butter, melted and cooled slightly
1 1/2  6 oz containers of Plain Greek Yogurt
10-12 oz of fresh strawberries (2 cups diced)
4-6 oz Chocolate Chips
Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Cut the tops off the strawberries and then dice the strawberries and place in a bowl.  Add 1 teaspoon of sugar and stir to combine.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl about 20 seconds. Add the sugar and whisk until thick, about 30 seconds. Add the melted butter and whisk. Add the yogurt and whisk to combine.

Add the flour mixture to the yogurt mixture in 3 batches mixing to combine each batch.  Add in the strawberries and chocolate chips and fold with a rubber spatula until the evenly distributed. The batter will be very thick (don’t worry). Do not over mix.

Using a large spoon or a ice cream scoop divide the batter into the muffin cups.  Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.  Immediately remove muffins to a wire rack and cool for at least 5 minutes.