Chocolate Strawberry Muffins

Chocolate Strawberry Muffins (adapted from Sally's Baking Addiction)

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp salt

1 egg

1 tsp vanilla

3/4 cup sugar

4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly

1 and 1/4 cups plain Greek yogurt (or sour cream)

1 cup chopped fresh strawberries

1 cup chocolate chips (I used dark, you can use milk or semi-sweet)

1/2 cup chocolate chips for drizzling

Preheat the oven to 425 degrees. Line or grease a standard 12-cup muffin pan. Set aside.

Whisk the flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk the egg well, till pale with no bits of egg white left. Add the sugar and stir until completely incorporated. Drizzle in the melted butter, whisking slowly to combine while drizzling. Add the sour cream and whisk until just combined. Do not overmix.

Add the strawberries and chocolate chips to the dry ingredients, stirring/tossing a few times to make sure the strawberries are covered with flour. Slowly add the wet ingredients to the dry ingredients in 2 or 3 batches, carefully folding after each. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick. A few spots of flour are fine.

Divide the batter between the 12 muffin cups. They will be completely full. Bake at 425 degrees for 5 minutes. Reduce oven temperature to 350 degrees and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.

While the muffins are cooling, place the 1/2 cup of chocolate chips in a microwave safe bowl, and microwave for 30 seconds. Stir well, and put back in for another 30 seconds. Stir until all the chunks are melted, and drizzle over the muffins with a spoon.