1. Preheat your oven to 420 deg F. Grease/spray a muffin pan or line it with 5 liners. Set aside.2. In a medium bowl add egg and sugar and whisk until combined. Mix in oil, buttermilk and vanilla. Sift all the dry ingredients (flour, baking powder and salt) over the wet and fold until just combined.3. The batter will be thick. Do not over mix. Fold in chocolate chips and strawberries. Save some chocolate chips and half of the strawberries to press on top.4. Fill your muffin pan with batter, all the way to the top. Press the remaining strawberry chunks and chocolate chips. Sprinkle with coarse sugar. Bake at 420 deg F for 6 minutes and then keeping muffins in the oven, reduce the temperature to 375 deg F and continue to bake for another 20-25 minutes. A toothpick inserted in the center should come out mostly clean.5. Cool in the pan for 5-10 minutes and cool further down on a wire stand. Enjoy warm and store any left overs in an air-tight container for upto 4 days.
Muffins stay fresh in the refrigerator for 7 days and can be frozen for upto 3 months. Thaw at room temperature/in refrigerator or microwave in small increments until warm before enjoying.