Strawberry Chocolate Chip Muffins

I recently made Strawberry Chocolate Chip Muffins as one of my many avenues to use a 4 lb. container of fresh strawberries from Costco. I’ve entered these in the Strawberry Moon Festival Contest hosted by Cooking in Cleveland.

The whole family loved them, especially the strawberry flavor in both the batter and the strawberries.

1 1/2 cups (8−9 oz.) strawberries, hulled and coarsely chopped
1/2 cup sugar
2 cups flour

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt
3÷4−1 cup plain yogurt (or buttermilk, or sour cream)
1 egg

3–4 TB. melted butter

1/2 cup chocolate chips

1. Combine strawberries and sugar and let sit for at least one hour at room temperature (overnight or all day is even better).

2. Preheat oven to 400 degree and grease 14 muffin cups.

3. In a large bowl, combine flour, baking soda, baking powder and salt.

4. Strain liquid from strawberries into a medium bowl; reserve strawberries. Add yogurt, egg and butter. Mix well.

5. Stir wet ingredients into dry ingredients. You may have to add some additional yogurt or milk if you haven’t let the strawberries sit for very long. Stir in chocolate chips and reserved strawberries.

6. Scoop batter into muffin cups and bake for 20–30 minutes, until a toothpick comes out clean.

Combining the sugar and strawberries gives you an excellent syrup to flavor the muffins and concentrates the flavor of the remaining strawberries. They actually shrink to about 1/3 of their original size if you let them sit for long enough.

Next time I might substitute whole wheat flour for some of the white flour, and even more strawberries probably wouldn’t hurt either.

My other uses for the strawberries were Bön Appetit’s Strawberry Cheesecake Ice Cream and David Lebovitz’s Strawberry Sorbet, both of which turned out really well.

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