Strawberry Chocolate Muffins

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Do you smell the sweet fruit wafting through the produce aisles? It’s strawberry season in Florida!

These are sweet tea cakes, really just muffins that are a little bit dainty. They are the result of wanting a treat that was not totally desserty but had chocolate in it. Oh, and used the gorgeous strawberries I had just bought. Oh, and contained some almond flour, because I have a lot of it leftover from Christmas cookie baking.

I started with an almond cake and went from there, using a mini muffin tin, the small morsels all the better for party platters. The batter is simple, then you can get creative with the presentation. I left some plain, dusted others with powdered sugar, dolloped some strawberry jam into the center of a few — and went with sprinkles to really drive home that celebratory mood.

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Strawberry Chocolate Muffins

3/4 cup unsalted butter

1 1/3 cups almond flour (you can also use all-purpose flour)

1/2 cup all-purpose flour

1 3/4 cups confectioners’ sugar

1/2 teaspoon salt

5 large egg whites

1 teaspoon almond extract

3/4 cup fresh strawberries, diced

1/2 cup semi-sweet chocolate, crushed into small pieces, or chocolate chips

1/3 cup slivered almonds, optional

Granulated sugar

Strawberry jam, for serving

Confectioners’ sugar, for serving

Sprinkles, for serving

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Lightly grease a mini-muffin pan and preheat your oven to 350 degrees. 

Melt the butter in a small saucepan set over medium heat. Swirl the butter in the pan as it melts, cooking until it turns golden and smells fragrant and nutty. Before it turns totally brown, remove from heat and pour into a bowl. Let it cool to room temperature while you assemble the other ingredients.

In a medium bowl, stir together the almond flour, all-purpose flour, sugar and salt.

Mix in the egg whites, almond extract and browned butter.

Gently stir in strawberries, chocolate and almonds if using until just combined. 

Scoop the batter into the prepared muffin cups. Sprinkle a bit of granulated sugar on top of each muffin. Bake the cakes for 18 to 20 minutes, until they’re golden brown around the edge and firm to the touch in the middle.

Remove from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.

Repeat with the remaining batter if necessary. 

Garnish with strawberry jam, powdered sugar and sprinkles.

Makes about 20 mini muffins.

Source: Michelle Stark, Tampa Bay Times