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Recipe of Strawberry Muffins and Chocolate Sparks

Strawberry Muffins and Chocolate Sparks

30 mins
30 mins
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Muffin version of a recipe for hotcakes that I invented a few years ago to entertain my guests at a breakfast at home. It brings me very pleasant memories to taste it now in this version.
Learn more about Gonzalo Alcántar


18 portions
  • 4 cups Flour for Gamesa® Hot Cakes
  • 3/4 teaspoons baking soda
  • 1/2 cups sugar
  • 1 1/3 cups milk
  • 1/2 cups vegetal oil
  • 2 eggs
  • 1 1/3 cups strawberry, very well disinfected, chopped in 1 centimeter cubes
  • 1 cup bittersweet chocolate chip
  • 1 tablespoon vanilla extract, natural
  • 18 strawberries, whole very well disinfected (for the presentation)
  • 1/4 cups chocolate chip, (to the presentation)


Preheat the oven to 180 ° C.
In a large bowl, mix perfectly Gamesa® Traditional Hotcakes, sugar and baking soda.
In another bowl, mix milk, vegetable oil, vanilla extract and eggs with a balloon whisk.
Add this mixture of milk, eggs, oil and vanilla extract to the bowl in step 2 that contains the dry ingredients. Mix until all the lumps are undone.
Add chopped strawberries into cubes and chocolate chips. Mix until integrated.
Grease and flour the muffin molds.
Fill the muffin molds with the mixture from step 5 to 3/4 of its capacity.
Bake for 30 minutes or until a toothpick comes out clean and dry.
Once out of the oven let cool to room temperature to be able to demold.


Cut the strawberries in a fan without removing the leaves and place them on top of each muffin.

Arrange the chocolate sparks on the plate in the form of a thick straight line.


1. Remember that it is very important to wash and disinfect strawberries.

2. You can let the dough rest 15 minutes before putting it in the oven, but this is only optional.

3. You can replace the bitter chocolate sparks with sparks of

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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