Best Strawberry Muffins

Steps

1. 1
   Preheat your oven to 375°F. Wash, dry, and hull the fresh strawberries. Dice them into fairly small, uniform pieces to prevent the muffins from becoming too moist.
2. 2
   In a medium bowl, combine the flour, baking powder, and salt. Whisk together thoroughly to evenly distribute the leavening agents.
3. 3
   In a stand mixer or large bowl, beat the softened butter and granulated sugar on high speed for about 5 minutes until light and fluffy. Scrape down the bowl at least once during mixing.
4. 4
   Crack the eggs into a separate bowl, checking for any shell fragments. Reduce mixer speed to medium and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl down between additions.
5. 5
   Add the vanilla extract and mix well. Scrape down the bowl one final time before proceeding.
6. 6
   Reduce mixer speed to the lowest setting. Add the flour mixture and milk in three alternating additions: one-third flour, one-half cup milk, one-third flour, one-half cup milk, remaining flour, and remaining milk. Stop mixing as soon as the last addition is incorporated and just barely mixed.
7. 7
   Finish mixing by hand. Add the diced strawberries and fold everything together gently until just combined and the strawberries are evenly distributed throughout the batter.
8. 8
   Place paper liners in a muffin tin. Using an ice cream scoop, portion the batter evenly into the cups. If you have empty wells, fill them halfway with water to ensure even baking. Add optional toppings such as fresh strawberries or sanding sugar if desired.
9. 9
   Bake at 375°F for 18 to 20 minutes, until the muffins are puffed, slightly golden on top, and a skewer inserted in the center comes out clean.
10. 10
    Optional: While muffins bake or cool, prepare the strawberry glaze by mashing 3 tablespoons of diced strawberries with a fork, then mixing with 1 cup powdered sugar and 1 teaspoon milk or lemon juice. Drizzle over cooled muffins before serving.