Blueberry and Strawberry Chocolate Muffins

Blueberry and Strawberry Chocolate Muffins

You know that moment when you take a bite of your favourite food, whether it’s a plate of juicy pasta, a tasty risotto or a creamy cheesecake, and after a single bite you let out a calming sigh, slowly leaning back in your chair, hinting at a sweet smile of peace? That’s what grabbed me yesterday after trying for the first time these muffins with their enveloping softness and heady scent.

Here I present the classic American blueberry muffins, just like the ones I used to eat at Starbucks every morning in California, and some genuine strawberry muffins with a dark chocolate heart. Trust me, once you try them, you won’t be able to live without them!

Blueberry and Strawberry Chocolate Muffins
Blueberry and Strawberry Chocolate Muffins
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Blueberry and Strawberry Chocolate Muffins recipe

Blueberry and Strawberry Chocolate Muffins

Vittoria
Here I present the classic American blueberry muffins. Hope you'll enjoy the recipe!
Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine Italian
Servings 12 muffins

Ingredients
 
 

Ingredients for the dough

  • 115 g butter at room temperature
  • 150 g sugar
  • 1/2 tsp of lemon peel
  • 1 tsp vanillin
  • 270 g 00 flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 150 ml milk

Ingredients for the muffin topping

  • 100 g blueberries
  • 100 g strawberries, chopped
  • 6 chocolate cubes
  • Flour for flouring the fruit

Ingredient for the crumble

  • 2 tbsp flour
  • 5 tbsp sugar
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter

Instructions
 

  • To make these workmanlike muffins you will need to start by placing the room temperature butter and sugar in a large bowl. Whisk the ingredients until combined and the mixture is soft. Then add 1/2 teaspoon of lemon zest, 1/2 teaspoon of salt and sift in: 1 teaspoon of vanillin, 270 g of flour and 2 teaspoons of baking powder.
  • Now divide the mixture into two parts. Now pour the fruits into two separate bowls and flour them with 2 tablespoons of flour. This will prevent the mixture from turning blue or red.
  • Add the chopped strawberries to one part of the mixture and the blueberries to the other. Mix gently with a spatula.
  • Pour the mixture into 12 ramekins, reaching a few millimetres below the rim. In the ramekins with the strawberry mixture add a cube of dark chocolate, so that when you go to cut them you will discover a delicious surprise inside: beautiful to the eyes, but even more to the palate!
  • Preheat the oven to 190°C (394°F) static. Then prepare the crumble to sprinkle over the muffins so they look even better: in a bowl combine 2 tablespoons of flour, 5 tablespoons of sugar, 1/2 teaspoon of cinnamon and 2 tablespoons of melted butter. Mix with a whisk until the mixture resembles crumbs.
  • Sprinkle the crumble over the muffins and bake in a preheated static oven for about 20 minutes. However, do the toothpick test: if you pierce a muffin the toothpick is dry then your muffins are ready.
  • Take them out of the oven and wait about 30 minutes before enjoying them. Enjoy your meal!
Notes
The muffins can be stored under a glass bell at room temperature for 2-3 days, do not put them in the fridge! Otherwise you can freeze them and thaw them if needed!

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