Strawberry Chocolate Chip Muffins

In my continuing efforts to snack on homemade goodies and use the lovely fresh strawberries in the market, I made these for this week. Yum yum yum. I didn't have any orange extract and didn't want to add almonds, so I used almond extract instead. I also used mini semisweet chocolate chips because that's what I had on hand. Yum yum yum yum.

Strawberry Chocolate Chip Muffins
A variation on this recipe from The Budding Cook



1 ¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup oil
¾ cup milk
¼ cup white sugar
½ cup brown sugar
1 ½ teaspoon pure almond extract
½ cup chocolate chips
1 ½ cups fresh strawberries, chopped

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.

Add the wet ingredients to the dry ingredients and mix well until the whole batter comes together. (Too much stirring/mixing will result in muffins that are too dense/heavy.)

Fold in the strawberries and chocolate chips. Spoon the batter and place in each paper-lined muffin cup till it is two-thirds full.

Bake for 25 minutes or so till the tops are nice and brown or until a toothpick inserted in the middle of the muffin comes out clean.