Perfect Banana Strawberry Muffins guaranteed every single time you make this recipe.You will wonder why you waited so long to bake with fresh strawberries.
Preheat the oven to 375℉/190℃. Position rack to middle.
Paper line 12 muffin cups.
In a small bowl, combine the diced strawberries with lemon zest and juice. Toss to combine properly.
In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl, whisk the egg. Add the oil and vanilla and whisk together.
Add the mashed bananas and combine properly together.
Add this wet mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold in the strawberries and the dark chocolate chips (if using).
Fill muffin liners ¾ full.
Bake for 20-25 minutes or until top bounces back when lightly touched.
Transfer muffins to a cooling rack to cool off properly.
Notes
Combine the wet and dry ingredients in separate bowls. This prevents the batter from being over mixed.
Avoid over mixing the batter by adding the strawberries and chocolate chips as soon as the batter becomes moistened (when combining the wet and dry ingredients).
Portion the batter immediately after it is combined. The leavening agents get to work as soon as they are combined with the wet ingredients. In order to get a nice rise, they need that oven heat.
Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.