Valentine’s Day Muffins
Celebrate love with these deliciously baked Valentine’s Day Muffins, featuring a delightful blend of strawberries and chocolate chips, perfect for any romantic occasion.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Substitute with gluten-free blend if necessary
- 1/2 cup sugar Can be replaced by natural sweeteners like honey or maple syrup
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk Can use almond, soy, or oat milk for dairy-free option
- 1/4 cup vegetable oil Coconut oil can be used as an alternative
- 1 large egg For vegan option, replace with flaxseed meal mixed with water
Mix-Ins
- 1/2 cup chocolate chips
- 1 cup chopped strawberries Fresh or frozen strawberries can be used
Instructions
Preparation
- Gather all the ingredients on your kitchen counter to streamline the baking process.
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease the cups.
Mixing
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed.
- Gently fold in the chocolate chips and chopped strawberries.
Baking
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Serving
- Enjoy the muffins warm, paired with coffee, tea, or a scoop of whipped cream.
Notes
Store in an airtight container at room temperature for up to three days. To freeze, wrap individually in plastic wrap and store in a freezer bag.