Chocolate Covered Strawberry Muffins

Yield: 12-14 muffins

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Muffins

 * 2 cups all-purpose flour
 * 1 Tablespoon baking powder
 * 1/2 teaspoon salt
 * 1 large egg
 * 1 cup granulated sugar
 * 4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
 * 1 and 1/4 cups sour cream
 * 1 cup chopped fresh strawberries (thawed frozen would work too)
 * 3/4 cup semi-sweet chocolate chips

Chocolate Drizzle

 * 3 Tablespoons semi-sweet chocolate chips
 * 1/2 Tablespoon butter

Directions:
Enjoy!!
 * 1) Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
 * 2) 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.
 * 3) 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.
 * 4) Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
 * 5) 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.
 * 6) Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving