Averie Cooks

-1 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.
-1 Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat; set aside.
-1 In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon, optional salt, and whisk to combine; set aside.
-1 In a medium mixing bowl or glass measuring cup, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
-1 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.
-1 Gently fold in the strawberries.
-1 Fold in the chocolate chips.
-1 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.
-1 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.
-1 Allow muffins to cool in pan for about 15 minutes before carefully removing.