Strawberry Muffins

Whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside 2 tablespoons of this dry mixture.

In a separate bowl, combine the eggs, kefir, sour cream, butter, and vanilla.

Gently fold the wet ingredients into the dry mixture using a spatula just until combined.

Dice the strawberries and chop the chocolate. Toss them with the reserved dry mixture, then gently fold them into the batter.

Let the batter rest for 10–12 minutes.

Preheat the oven to 225°C (435°F). Lightly grease the paper muffin liners with oil.

Divide the batter among the muffin cups, filling them almost to the top. Top with extra strawberry slices and a sprinkle of sugar.

Bake for 5 minutes at 225°C, then lower the temperature to 185°C (365°F) and bake for another 17–22 minutes. Test for doneness with a wooden skewer—it should come out clean.