Preheat oven to 425 F. Line a 12 cup muffin tin with cupcake liners (I used the paper ones).

Place flour, baking powder and salt in a stand mixer (I used a Kitchen Aid mixer). Whisk until combined. Add sugar, egg and butter and whisk until combined. Add sour cream and whisk a little more until all ingredients are just combined. Do not overmix. The batter will be very thick. Gently add in strawberries and chocolate chips. Mix until just combined.

Spoon the batter into the muffin tins, filling them to the brim. Bake the muffins at 425 F for 5 minutes. Reduce the oven temperature to 350 F (do not open the oven; just change the temperature on the oven) and bake for another 20 minutes, or until a toothpick comes out clean when inserted into the muffin.

Allow the muffins to cool for 5 minutes. Serve warm.