8ouncesfrozen strawberriesroughly chopped into 1/2-inch pieces (allow to come to room temp for about 10 minutes, or until they can be chopped; do not thaw completely) OR 8 ounces fresh strawberries
2cups+ 2 tablespoons all-purpose flourdivided
¾cupgranulated sugaruse 1 cup if your berries are tart or you prefer sweeter muffins
2teaspoonsbaking powder
1teaspooncinnamon
pinchsaltoptional and to taste
1large egg
⅔cupbuttermilk
½cupcanola or vegetable oil
2rounded tablespoons vanilla/plain Greek yogurt or sour cream
1teaspoonvanilla extract
¾cupmini semi-sweet chocolate chipsfull-size may be used but are more likely to sink
Instructions
Preheat oven to 400F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set pan aside. You will likely have batter for a 13th or 14th muffin, and I baked it in a cooking-sprayed 3×5 mini loaf pan. My oven is small and that setup works; discard extra batter if that’s easier.
Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
Slowly pour wet mixture over dry ingredients, and stir lightly until just incorporated. Batter will be very thick and lumps will be present; don’t overmix. If your batter is ridiculously thick, add a splash of buttermilk to thin it.
Gently fold in the strawberries.
Fold in the chocolate chips.
Using a medium cookie scoop, fill each of cavity of the prepared muffin pan to about 3/4-full. Don’t be afraid to fill them quite full because this is how you’ll get domed-shaped, tall muffins.
Bake for about 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Because the moisture content in strawberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock.
Allow muffins to cool in pan for about 15 minutes before carefully removing.
Notes
Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or in the freezer for up to 4 months.