These chocolate strawberry sour cream muffins are deliciously moist and decadent, perfect for a summer breakfast.
Whisk together the flour, baking powder, salt, and cocoa powder in a mixing bowl. In a separate bowl, whisk together the eggs, sour cream, brown sugar, melted butter, and vanilla. Add the egg mixture to the dry ingredients and stir until moistened (do not over-stir). Fold in the chocolate chips and strawberries.
Prepare muffin tins with paper liners (for a total of 16 muffins). Scoop the dough in heaping tablespoonfuls into lined muffin tins.
Bake muffins at 400 degrees F. for 14 minutes or until a toothpick inserted into one of the muffins comes out clean. Serve warm or at room temperature.