Eggless Strawberry Chocolate Chip Muffins

Eggless strawberry chocolate chip muffins, soft and fluffy muffins made with homemade strawberry jam. A perfect dessert to celebrate your special occasion.

Course Dessert, Snack

Cuisine International

Keyword Eggless chocolate chip muffins, Eggless muffins, Eggless Strawberry Muffins, Strawberry Bake, Strawberry dessert, Strawberry Recipe, Valentines day dessert

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 242kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter

Ingredients

1.5 cups whole wheat flour
¼ cup sugar see notes
1 teaspoon baking powder
½ teaspoon baking soda
1 cup homemade strawberry jam/fresh strawberry puree See notes
1 cup milk
1 teaspoon vanilla extract
½ cup oil
½ cup dark chocolate chips

Instructions

Preheat the oven to 180C. Line 12-hole muffin pan with liners. I got around 12 usual muffins and baked one in a slightly bigger heart-shaped ramekin. if you want to bake it all muffinss then you might get 14 normal ones.
Take the strawberry jam in a wide bowl, add milk to it and whisk it smooth. Pass this mixture through a sieve, to remove the seeds of the strawberries. Now to this strawberry milk, add oil and whisk smooth.
If you and your people at home, don't mind that crunchy texture of seeds in the muffins, then you can skip straining. My kids have micro sensors in their mouth, which can go 'beeeeeeppp" when they sense something unusual in their bakes. So i strained the liquid.
In another bowl, sieve together, flour, baking powder and baking soda. To this flour mix add chocolate chips and mix.
Now slowly add the dry mix in to the wet mix in 3 batches. Using a spatuala mix it in. Take care not to mix vigourously, mix in single direction.
Fill the muffin pan with batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter. Gently tap the muffin pan to release any trapped air.
Bake the muffins in the preheated oven for 15-18 minutes or until a skewer inserted in the middle comes out clean.
Baking time and oven temperature vary from oven to oven. So keep an eye on the muffins after 15 minutes.
Once baked, remove the muffin pan from the oven. Let it sit on the kitchen counter for 5 minutes. Carefully remove the muffins on to a wire rack and let it cool completely.
The muffins stay good on the counter for a day. i usually refrigerate the muffins in an air-tight container.
If serving muffins from the refrigerator, reheat them in the microwave for 20 seconds and serve warm

Notes

Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes.
I have used my homemade strawberry jam, which already has enough sugar, so i have used only ¼ cup sugar in this recipe.
If you are going to use fresh strawberry puree, kindly use ¾ cup of sugar for the muffins.

Nutrition