Strawberry Chocolate Muffins with Cream
These no-fuss strawberry chocolate muffins are beginner-friendly and deliciously moist. Chocolate muffin base, strawberry cream topping, and fresh fruit make every bite irresistible!
Ingredients
Chocolate Muffin Base
- 160 g milk
- 90 g corn oil
- 2 eggs approx. 100 g
- 90 g granulated sugar
- 110 g low-gluten flour
- 30 g cornstarch
- 10 g baking powder
- 30 g milk powder
- 60 g cocoa powder
- 80 g bake-stable chocolate chips
Strawberry Cream & Decoration
- 300 g whipping cream
- 90 g strawberry jam
- Chocolate sauce for drizzle
- Fresh fruits for decoration
- Sprinkles optional
Instructions
Prepare and Mix Liquid Ingredients
- Preheat the oven to 170℃ and line muffin molds with paper cups.
- In a large bowl, combine milk, corn oil, eggs, and sugar. Whisk until sugar dissolves and mixture is smooth.
Mix Dry Ingredients & Make Batter
- Sift together low-gluten flour, cornstarch, baking powder, milk powder, and cocoa powder.
- Gently fold dry ingredients into the liquid mixture until no dry spots remain. Avoid overmixing.
- Add chocolate chips and gently fold to distribute evenly.
Bake Muffins
- Fill muffin cups about 70% full with batter to allow space for rising.
- Bake in the preheated oven at 170℃ for 25 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool completely at room temperature.
- Prepare Strawberry Cream
- In a chilled bowl, combine whipping cream and strawberry jam.
- Beat with an electric mixer on medium speed until soft peaks form. Cream should hold shape when lifted.
Assemble and Decorate
- Trim tops of cooled muffins to create flat surfaces.
- Pipe strawberry cream on top of each muffin.
- Drizzle chocolate sauce over the cream.
- Decorate with fresh fruits and sprinkles.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.