Step 1

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Step 2

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a rubber spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing.

Step 3

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.)

Step 4

Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.

Step 5

In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping.

Step 6

Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm.

Step 7

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.