I’m not going to lie, but it’s been difficult to get back into my normal routine post honeymoon. I’m still reminiscing back to our mornings of sleeping in and our long, laid back, beachfront breakfasts. Derek and I rarely take the time to sit down and have breakfast together at home. We are more of the spring out of bed, grab a granola bar and go-go-go type of people, which again is why it’s been hard to get back into the swing of things.
Our nice leisurely Jamaican breakfasts were such a treat and the perfect way to start the day! So now that we are back, I’m vowing to cook us a home cooked breakfast at least once a week. Sitting down and having breakfast together is such a nice way to spend quality time together, especially on the weekends.
One of my favorite breakfast items in Jamaica were the freshly baked pastries. We indulged in English muffins, bagels and of course delicious muffins. I love muffins because it’s kind of like eating dessert for breakfast. Feeling inspired after our trip, I spent a Saturday morning whipping up these delicious Sweet Strawberry & Chocolate Chip Muffins. Strawberries are in season and they have been amazingly sweet this summer. Also, I’ve been picking up 16 oz containers of strawberries for less than $2 at my local grocery store, which is awesome!
Strawberries and chocolate are the ultimate pair. These muffins are sweet, moist and the perfect summery morning treat. Whether you prepare them for a leisurely Sunday brunch or so that you can easily grab one out of the fridge on your way to work, these muffins are sure to be the perfect start to your day.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
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- 2 1/2 cups all-purpose flour
- 1 cup white sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 tbsp melted butter
- 16 oz fresh strawberries diced
- 6 oz semi-sweet mini chocolate chips approximately half of the bag
- 1 tbsp white sugar for tossing the strawberries
Ingredients
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- Preheat the oven to 375 degrees F.
- Melt 4 tbsp of butter in a microwave safe bowl and set aside to cool.
- Combine the dry ingredients in a large bowl, gently whisking together 2 ½ cups of all-purpose flour, 1 cup of sugar, 4 teaspoons of baking powder and ½ teaspoon of salt.
- In a stand mixer, crack 2 large eggs into the mixing bowl. Add 1 cup of milk and ½ cup of vegetable oil to the eggs and mix together for 2 minutes on low speed. Next, add the melted butter and 1 tsp of vanilla extract to the egg mixture, mixing on low until combined.
- In small batches, slowly mix in the combined dry ingredients, mixing on medium speed, until the batter is completely combined and lump free.
- Next, wash your strawberries and pat them dry with a clean towel. Dice your strawberries. Once your strawberries are diced, put them in a clean bowl and toss with 1 tablespoon of sugar. The extra sugar will help to bring out that sweet strawberry flavor even more.
- Add the chocolate chips and diced strawberries to the batter. Mix in the fruit and chocolate on low speed until combined.
- Line your muffin pan with muffin liners. Scoop the batter into the muffin liners, approximately 2/3 of the way full.
- Bake at 375 degrees F for 25 minutes until the muffins are golden brown. Remove the muffins from oven. Immediately remove the muffins from the tin and place them on a cooling rack.
- After the muffins cool completely, store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
I prefer these muffins cold, so most definitely refrigerate these after they are cool for the best results.
