Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.
For the strawberry sauce:
250g strawberries (hulled weight), finely chopped
For the muffins:
350g plain/all purpose flour
1/4 tsp ground cinnamon
1 tbsp baking powder
1 tsp bicarbonate of soda (baking soda)
275g semi-sweet chocolate chips
120ml vegetable oil
2 large eggs
250ml buttermilk (see notes)
1 tbsp vanilla extract
To make the sauce:
Put the chopped strawberries and sugar in a small saucepan and bring to a boil on a medium heat, stirring occasionally. Boil for 5 minutes, then reduce to a simmer and simmer for 10 minutes, until liquid has reduced and sauce has thickened. Remove from heat and leave to cool.
To make the muffins:
Preheat your oven to 220C/425F and line your muffin tin with papers, or spray with baking spray/release.
Put all the dry ingredients (flour, cinnamon, baking powder, bicarb/baking soda) in a bowl and lightly whisk to combine. Add the chocolate chips and toss to evenly disperse/cover the chips.
Whisk the oil, sugar, eggs, buttermilk and vanilla together. Add to the dry ingredients and fold together with a wooden spoon until just combined, do not over-mix. Add 3 tablespoons of the strawberry sauce to the batter, and lightly swirl in.
Spoon the batter into your prepared muffin tin holes/cases, filling half way. Add 1-2 tsps of strawberry sauce on top of the batter, keeping it as much in the centre of the muffin as you can (so it doesn't all leak out the sides), you may need to add less if you're making regular sized muffins. Top with more muffin batter and fill the muffin cases/holes right to the top. If you have any leftover strawberry sauce, dollop 1tsp on top of each muffin and use the tip of a knife or toothpick to swirl.
If using a jumbo/king sized muffin pan: Bake at 220C/425F for 8 minutes. Without opening the oven, reduce the temperature to 190C/375F and bake for a further 18-20 minutes, until a skewer comes out clean.
If using a regular sized muffin pan: Bake at 220C/425F for 5 minutes. Without opening the oven reduce the temperature to 190C/375F and bake for a further 12-15 minutes, until a skewer comes out clean.
Cool in the pan for 5 minutes, then turn out onto a wire rack.
Can be enjoyed warm or cold.
To make your own buttermilk, add 1tbsp of white vinegar or lemon juice to your measuring jug. Top up with regular milk (I prefer whole milk for baking personally) to 250ml, whisk together and leave to sit for 5 minutes.
Will make 6 jumbo sized muffins, or approximately 10-12 regular sized muffins.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/strawberry-chocolate-chip-jumbo-muffins-bakery-style/