Instructions
Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: For the chocolate muffins, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
Step 3: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Step 4: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5: Fold in the chocolate chunks and white chocolate chunks.
Step 6: Fill muffin liners about three-quarters full with batter.
Step 7: For the strawberry muffins, whisk together the flour, sugar, baking powder, baking soda, and salt in a separate bowl.
Step 8: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Step 9: Combine the wet and dry ingredients until just mixed.
Step 10: Fold in the diced strawberries and white chocolate chunks.
Step 11: Fill the remaining muffin liners with the strawberry batter.
Step 12: Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Step 13: Allow the muffins to cool slightly before serving.
Storage and Reheating Tips
Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate muffins for up to 1 week for extended freshness.
Warm muffins in the microwave for 10 to 15 seconds before serving.
Freeze muffins in a freezer-safe bag for up to 2 months and thaw at room temperature before enjoying.
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