Bread & Pizza Desserts: Cakes, Biscuits, Treats, Jams

Chocolate Muffins with a Strawberry Heart

Muffins may not be your typical Italian dish, of course – but they are always a good idea, be it for a sweet breakfast or an afternoon tea. With this recipe and a knob of vanilla ice cream, you’ll find out that they make for a delicious dessert, too!

Makes 6 muffins | Preparation time: 15 mins | Cooking time: 20 mins

  • Cane sugar: 110 g
  • White flour: 100 g
  • Whole milk: 80 ml
  • Cocoa powder, unsweetened: 50 g
  • Baking powder: 15 g
  • Seed oil: 30 ml
  • Strawberries: 6
  • Eggs: 1
  • Butter, unsalted: to taste
  • Cinnamon powder: a pinch
  •  Icing sugar: to taste


Preheat the oven at 180°C.

Rinse the strawberries under cold water and gently dry them up. Cut away the green leaves.

Tip: When you clean the strawberries, don’t throw away the top part with the leaves just yet: set it aside and use it to garnish your muffins once out of the oven.

Mix the cane sugar, flour, cocoa powder, baking powder and cinnamon together in a bowl. Beat up the eggs with the milk and the seed oil, then combine all ingredients together with the flour mixture, until you achieve a smooth and thick dough.

Butter and flour the muffin cups and place a strawberry in each of them.

Pour the mixture over the strawberry filling up the muffin cups.

Bake for 20 minutes at 180°C.

Once the muffins are cooked through, let them cool down at room temperature before garnishing them with icing sugar.

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