Preheat the oven to 180 °C. Grease the cavities of the muffin pan (or line with paper cups). Rinse the gooseberries, remove the stems and dry them.
Place the flour in a large enough bowl and mix with the rolled oats and baking powder. Lightly beat the eggs. Add the sugar, butter and vanilla sugar and mix well. Stir in the sour cream, then fold in the flour mixture.
Finally, fold in gooseberries and the coarsely chopped chocolate.
Pour the batter into the muffin cavities. Bake the muffins in the oven at 160 °C for about 20-25 minutes.
Preparation Tip:
If fresh gooseberries are not available, you can use frozen berries.
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