Neapolitan Muffins

2 cups self raising flour
1/2 cup caster sugar
1 cup frozen strawberries
200mL milk
2 eggs
100g melted butter
1 1/2 tsp vanilla extract
1/2 cup choc-chips


Neapolitan muffin photo

Preheat oven to 180°c and line a 12-hole muffin tray with paper cases.

Take out two large mixing bowls. Into each bowl place 1 cup of flour and 1/4 cup of caster sugar. Stir each bowl to combine. These bowls will be your strawberry and vanilla batters.

Place the strawberries and 80mL (roughly 1/3 cup) of milk into a blender and blitz to a smooth consistency (some lumps are ok). Tip the strawberry mixture into your first bowl, along with 1 egg and 50g melted butter. Stir to combine.

Into the second bowl, add the remaining milk, 1 egg, 50g butter, vanilla and choc-chips. Stir to combine.

Place a dessert spoon of the vanilla mixture into each of the paper muffin cases, then add a dessert spoon of the strawberry mix on top. Using a wooden skewer, give each muffin a little swirl in the middle.

Put the muffin tray into the oven and bake for 25 minutes.


Kitchen Notes

  • Allow to cool before eating, otherwise the paper case does not peel away from the muffin easily.