Strawberry Chocolate Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Wash the strawberries, pat them dry well and cut into small pieces.

Mix the flour, baking powder, baking soda, vanilla sugar, and the grated chocolate in a bowl.

Beat the egg, sugar, oil, and buttermilk briefly in a second bowl until slightly frothy.

Add the flour mixture to the buttermilk mixture and fold in briefly until no streaks of flour remain.

Gently fold in the strawberry pieces and fill the batter into the cases (about two-thirds full each).

Bake in the preheated oven for about 20–25 minutes until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.