Preheat oven 200°C or 400°F

Sift dry ingredients such as all purpose flour, baking powder, baking soda, salt, vanilla essence (powder one). Stir using balloon whisk for putting a bit air into dry ingredients and mixed them well. Set aside

In a different bowl mixed wet ingredients such as strawberry yoghurt, sugar, egg, fresh milk, oil and strawberry paste

The next step, it is time to mix the wet ingredient into the dry ingredient. Make a hole in the center of the dry ingredient and pour the wet ingredient into it

This is the key succes of making a moist muffin, stir the batter using a spatula or wooden spoon gently, make sure not to overmixed it. Give about 10 strokes just enough. If there are still have some dry spots, just leave it as it be, or you could just wet it by stir only at that spot, don't over do it. Lumpy batter is just perfect rather than overmixed it

Add in the slices of frozen strawberries at the first 5 strokes along with the mini chocolate chips

Start to add the batter into the muffin's mold which have already been layered with muffin cups by using an ice cream scoop or just use a regular table spoon. For the bigger muffin cup will make about 5 muffins. The smaller one will make about 9 muffins

Fill the muffin a bit less than 3/4 cup (2/3 cup) to give a room for muffins to get taller and shaped like dome without getting flooded out when heated in the oven

After all cups are filled, spinkle with mini chocolate chips one more time, and then put the muffin's tray into the oven about 15 to 20 minutes

Pay attention to the muffin at the first 10 minutes when it still in the oven. If you see the muffins bloomed into its highest point, low the temperature into 170°C / 350°F and let it rest with the latest temperature about 5 more minutes, and after that you could check the muffin using the tooth pick. If it is clean, it means the muffin already done, ignore the remain time. But if it is out with a wet batter, add 5 more minutes to make it completely done