Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
Wash and hull about one cup of strawberries, then chop them into small pieces, roughly half-inch chunks. Set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Sifting helps keep the batter light and airy.
In a separate bowl, melt the butter and let it cool slightly. Then whisk in the eggs, milk, and vanilla extract until the mixture is smooth and fragrant.
Pour the wet mixture into the bowl with the sifted dry ingredients. Use a spatula to gently fold everything together, just until combined—it's okay if there are a few lumps.
Gently fold in the chopped strawberries, allowing their juice to diffuse into the batter without overmixing, which keeps the muffins tender.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. For a nicer top, sprinkle a tiny bit of sugar on each muffin before baking.
Bake the muffins for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. You'll notice a lovely aroma of baked berries and vanilla as they bake.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly or serve warm for the best flavor and moistness.
Enjoy these tender, jammy strawberry muffins warm or at room temperature, perfect with a cup of tea or a glass of milk.
