Ingredients
2cupsall-purpose flour,spoon & leveled
1tbspbaking powder
½tspsalt
1largeegg
1cupgranulated sugar
4tbspunsalted butter,(1/2 stick) melted and cooled slightly
1¼cupssour cream,I used light sour cream – regular or nonfat would work too
1cupfresh strawberries,chopped, thawed frozen would work too
¾cupsemi-sweet chocolate chips
3tbspsemi-sweet chocolate chips
½tbspunsalted butter
Preparation
Preheat the oven to 425 degrees F.
Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
Whisk the flour, baking powder, and salt in a medium bowl until combined.
In a separate bowl, whisk the egg until the yolk & white are combined and light-colored.
Add the sugar and stir until the mixture is thick.
Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition.
Add the sour cream and whisk until JUST combined. Do not overmix.
Add the strawberries and chocolate chips to the dry ingredients.
Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition.
Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
Spoon the batter into prepared muffin tins.
Fill the tins all the way to the top.
Bake at 425 degrees F for 5 minutes.
Reduce oven temperature to 350 degrees F and continue to bake for 20 to 22 more minutes. Allow to cool for 5 minutes.
While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl.
Stir, then drizzle chocolate over cooled muffins. Serve.
