Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a light, airy dry mixture.
In a separate bowl, beat the eggs until they’re slightly frothy, then stir in the softened butter or oil and milk. Mix gently until just combined — the batter will be lumpy, which is perfect.
Gently fold the chopped strawberries into the wet mixture, being careful not to crush or overmix. This keeps the berries juicy and vibrant in the batter.
Using a spatula, fold the wet and dry ingredients together just until the flour disappears — don’t overmix or the muffins could turn dense.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack. This helps them set and prevents sticking.
Allow the muffins to cool slightly until warm and fragrant, then serve immediately for the best flavor and texture.
Enjoy your homemade strawberry muffins with a pat of butter or a drizzle of honey if desired!
