Strawberry and Chocolate Muffins

Light and fluffy muffins for summer breakfast made with fresh berry and sour cream. This is a Sanjeev Kapoor exclusive recipe.

New Update
Strawberry and Chocolate Muffins
Main Ingredients Strawberries, Refined flour (maida)
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Strawberry and Chocolate Muffins

  • 1 cup Strawberries chopped
  • 2½ cups Refined flour (maida)
  • 1 cup Chocolate chips dark
  • ¾ cup Butter
  • 1/3 cup Castor sugar (caster sugar)
  • ¾ cup brown sugar/jaggery
  • 3 Eggs
  • 1½ teaspoons Vanilla essence
  • 1 cup Sour cream
  • ½ cup Milk
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt


  1. Preheat the oven to 180° C. Line a baking tray with sixteen individual silicon muffin moulds.
  2. Cream together the butter, castor sugar and brown sugar in a bowl till light and fluffy using an electric beater.
  3. Add eggs gradually and whisk well. Add the vanilla essence, sour cream and milk and whisk well.
  4. Sift together the flour, baking powder, baking soda and salt into the mixture and fold. Add strawberries and fold well.
  5. Put batter in each mould filling three-fourth of it. Sprinkle some chocolate chips on top.
  6. Put the baking tray in preheated oven and bake for twenty to thirty minutes. Remove from oven, cool and demould.
  7. Serve.