Coat a muffin tin with oil. Preheat the oven to 375 degrees F.
Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a medium bow. Set aside.
In your mixer, beat the eggs on medium speed for about two minutes, then slowly add the sugar and beat for another minute, or until the mixture appear thick. Drizzle in the oil and continue to mix as you add in the yogurt. Add in the vanilla extract.
Slowly add in the flour mixture, being very careful to not over mix. A lot of lumps are okay and encouraged. Lightly toss the strawberrries and 3 ounceschocoalte chips in the remaining 2 tablespoons of flour and gently fold into the batter
Use an ice cream scoop to drop even amounts of batter into the muffin tin. Sprinkle the remaining chocolate chips and the turbinado sugar over the batter. (For the best results, make sure the batter has a domed shape before adding the chocolate and sugar.
Bake at 375 degrees F for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 8 - 10 minutes, or a toothpick comes out with a few crumbs stuck to it when inserted in the middle of a muffin.
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