It’s muffin time here at Sweetest Menu.
Big, beautiful, golden muffins filled with juicy fresh strawberries and a handful of chocolate chips!
These muffins are the perfect treat for breakfast, lunch or tea. The best part? Those lovely domed tops because we know it’s all about that muffin top, am I right? High top bakery-style muffins that you can bake at home – also a great one for the lunchbox!
There are a few neat tricks to making fabulous muffins. If you’re anything like me, you’ve made muffins at home that were flat and sticky. A far cry from the big beautiful crunchy top muffins you often find at bakeries. But I’ve learnt a few tricks along the way to make high top muffins at home that have a firm crust and a super fluffy interior.
Firstly, do not over mix your muffins. That is one sure fire way to have dry lacklustre muffins. Next, fill your muffin pan almost to the top. Often we are so used to only filling the muffin holes 3/4 full or even less for cupcakes, we are afraid to put that muffin batter close to the top, but that will help you achieve some serious height on your muffins.
Finally, bake your muffins at a high temperature for the first five minutes, then turn your oven down slightly. The high heat will cause the muffins to rise initially so they get that domed top – and will prevent them from spreading out as they bake. Also try not to over bake them, take them out once they are golden on top and spring back lightly to the touch.
Muffins are also a great treat to bake and then freeze. Just a few seconds in the microwave and they will become soft and fluffy again. Of course, nothing beats a Strawberry Chocolate Chip Muffin straight out of the oven! Enjoy!
Strawberry Chocolate Chip Muffins
- Yield: Makes 14 muffins
- 350 grams (2 and 1/2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 45 grams (1/4 cup) brown sugar
- 150 grams (3/4 cup) caster sugar
- 250 grams (2 cups) fresh strawberries, roughly chopped
- 75 grams (1/2 cup) milk or dark chocolate chips, plus a few extra for decorating
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 60 ml (1/4 cup) boiling water
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- Preheat your oven to 200 C (400 F). Grease your 12-hole muffin pan well with butter. In a large mixing bowl, sift the flour, baking powder and baking soda. Add your sugars and mix together with a wooden spoon. Add the chopped strawberries and chocolate chips and stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add your vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix.
- Spoon out the mixture into your prepared tin. Pop a few extra chocolate chips on top. Bake for 5 minutes before turning down the heat 180 C (360 F) and baking for a further 12-14 minutes or until a knife inserted into the middle comes out clean. The initial high heat of the oven will help the muffins to rise quickly, creating a domed top. Leave the muffins to cool completely on a cooling rack.