Strawberry Mocha Muffins

Strawberries, chocolate and coffee are BIG on my list of happy foods. This is a super quick and easy recipe that combines all these ingredients into handy and yummy Strawberry Mocha muffins.

Fresh strawberries are available for a very short span of time in Lahore, and while they are here, we try to make the most of them. Strawberries folded in crepes, sliced and added to pancakes, layered in trifle cakes or simply whizzed into smoothies become a part of our daily breakfast and spring desserts.

Breakfast remains the most challenging meal of the day when it comes to providing variety. These soft and light muffins with rich mocha ( chocolate and coffee) flavour and a fresh strawberry peeking out of them can cheer up even the greyest of mornings with a glass of chilled milk or a steaming cup of coffee.

My elder daughter described them spontaneously as ‘ quite like molten lava cakes that have juicy strawberry centres instead of melted chocolate’ . And I loved this very accurate and honest description. These new experiments in the kitchen are the real fun of home cooking.

For Strawberry Mocha Muffins Recipe 

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
A pinch salt
1/2 teaspoon vanilla essence
1/4 cup granulated sugar
1/2 cup light brown sugar
1/3 cup cocoa powder
1 teaspoon instant coffee
2 eggs
1/4 cup vegetable oil
1/4 cup water
12/14 strawberries
Icing sugar for sprinkling over the muffins ( optional)

This Is What You Do 

Preheat oven to 174 degrees C. Line a muffin pan with paper muffin cups. Set aside.

In a large bowl, mix the flour, baking soda, salt, cocoa powder and coffee. Set aside.

In a separate bowl, whisk the brown sugar, granulated sugar, eggs and vanilla essence. Add oil and water.

Pour the wet ingredients into the dry ingredients and stir gently until just combined – do not overmix.

Divide the batter evenly between 12 to 14 muffin cups. Fill the cups only half with batter.

Cut off the stem part of the strawberries. Place them in the middle of each cup, standing position. They will tilt a bit while getting baked but will still show through the muffins.

Bake for 15-20 minutes or till a toothpick inserted in the middle comes out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!

Makes 12 to 14 medium muffins