Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners and set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.

In a separate mixing bowl, combine the milk, vegetable oil, egg, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the chocolate chips over the top of the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Optional: Melt some additional chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until the chocolate is smooth and melted. Dip the tops of the cooled muffins into the chocolate and place on a parchment-lined baking sheet to set. Enjoy!