Chocolate Strawberry Muffins

I love Strawberries, and they're everywhere right now. There's even a guy selling fabulous looking flats of strawberries on the street corner. Now that may seem normal to you, but I live in the back of beyond, and there really aren't any street corners per se. However, there's an intersection about 1/2 mile from me which is the back way into Berkeley.

Today is National Pick Strawberries Day, so I think I'll "pick" up a flat from the guy on the corner. and make these muffins. It's an easy recipe. You can add dark chocolate or white chocolate, but I prefer dark chocolate. I tend to chop the strawberries and chocolate into chunks, but that's always up to you. You may want to use chocolate chips, if that's what you have on hand. You can also use frozen strawberries in place of fresh, but if you do, don't thaw them. Just chop up the frozen ones and add to the batter.

CHOCOLATE STRAWBERRY MUFFINS

Ingredients
2 1/4 cups flour
1 cup sugar
1/2 cup sweet butter
1 cup yogurt
1 egg
1/4 tsp Madagascar vanilla
1 teaspoon baking soda
2/3 cup chopped dark chocolate (in chunks)
9-12 strawberries chopped

Directions
Preheat oven to 350F
Melt butter in pan.
In a bowl, beat egg, baking soda, and vanilla together, then add yogurt and beat until frothy.
In a separate bowl combine flour and sugar.
Pour butter into dry ingredients. Stir until crumbly. Set aside 1/2 cup of  mixture for topping.
Add wet and dry ingredients together. Stir until combined.
Fold in chopped chocolate and chopped strawberries.
Spoon batter into greased or paper lined muffin tin (12 regular)
Sprinkle reserved topping on uncooked muffins.
Bake for 20 minutes.