Kids Can Make: Healthy Secret Strawberry Chocolate-Chip Muffins

These muffins have a strawberry surprise baked in the center. It's also a surprise that each one has only 9 grams of sugar! For little and[ big kids: Let them help with lining the baking pan, measuring and scooping. Big kids can place the strawberries in the batter; little kids can sprinkle the chocolate chips.]

Total Time:
55 min
Prep:
10 min
Inactive:
20 min
Cook:
25 min

Yield:
12 muffins
Level:
Easy

NUTRITION INFO
Ingredients
  • Cooking spray
  • 2 1/4 cups whole wheat pastry flour
  • 1/2 cup mini semisweet chocolate chips
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup 2-percent milk
  • 2/3 cup packed light brown sugar
  • 1/2 cup melted virgin or extra-virgin coconut oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated orange zest
  • 12 small strawberries, hulls removed and trimmed as needed
Directions
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.

  • Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)

  • Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.

  • Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Kids Warning: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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    This recipe is featured in:

    Healthy Meals for Kids