This recipe was adapted (Americanized?) from Sonia. She's awesome. You should check out her blog. It makes me want to move back to France. (Had I told you that I spent a year in France? Well, I did!)
Preheat oven to 400°F. Grease muffin tin. Sonia says it makes 17, but I like a healthy sized muffin, so I crammed this recipe into 12.
- 1 cup flour plus 1 tbsp*
- 1.5 tsp baking soda
- 1/4 cup brown sugar
- 1/2 cup chocolate chips
- generous 1/2 pound strawberries (about 2 cups diced)
- 3/4 cup rolled oats
Sift the flour, baking soda, brown sugar. Stir in the chocolate chips (you can be generous if you want a really chocolaty muffin) and the strawberries. What's nice about doing it this way is that the strawberries get coated in flour and then don't sink in the muffin! You can coat anything in flour that you want suspended in you cake/muffin/bread/etc.
- 3/4 cup milk
- 1 egg
- 1 tsp vanilla
- 5 tbsp butter (1/3 cup melted)
Mix the wet ingredients, then pour onto the dry ingredients. Stir, but not too well! Sonia says "The dough must be irregular & full of lumps! The success of making muffins resides in making the dough very irregular & not kneading it much!" So we should trust her and take it easy on our arms.
Fill muffin compartments 3/4 full (or to just below the rim if you're like me and only want to bake 1 batch!). Sprinkle the tops with sugar (I used about 1 tbsp of white sugar) so that they get a nice crunch.
Bake 20 minutes, until golden on top and toothpick comes out clean (beware of hitting a chocolate chip!).
This part is important!! Let them cool in the pan for about 5 minutes. They'll be easier to release AND you won't burn your mouth on a VERY HOT muffin. Chocolate and strawberries get VERY HOT in the oven. Just so you know.
(see how hot and gooey this is? be warned.)
Sit back, enjoy with a glass of milk, and watch the husband do the dishes. :)
* I am generous with flour because I live at high altitude. Which means that baked good sink if you don't make accommodations, like a little extra flour & liquid. I ended up using 1 cup plus 2 heaping tbsp. flour.