Ingredients
Method
- Preheat oven to 375°F
- Line two 12-cup muffin pans with 18 paper liners
- Fill empty muffin wells halfway with tap water to prevent overbaking
- In a medium bowl, whisk together flour, baking powder, and salt until combined
- In a large bowl, beat softened butter and sugar until light and fluffy (4–5 minutes)
- Reduce speed and add eggs, one at a time, beating until each is fully incorporated
- Blend in vanilla
- Switch to low speed and alternate adding the flour mixture and milk in three batches, mixing just until flour streaks begin to disappear
- Gently fold in diced strawberries
- Spoon batter equally into prepared muffin cups (fill three-quarters full)
- Sprinkle coarse sugar on top if desired
- Bake until golden brown and a toothpick inserted in the center comes out clean
Notes
Adjust the amount of sugar based on the sweetness of the strawberries
For extra freshness, use slightly under-ripe strawberries
Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for later use
For extra freshness, use slightly under-ripe strawberries
Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for later use