Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners—this sets the stage for beautifully baked muffins and easy cleanup.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a dry base that ensures even rising and flavor distribution.
In a separate bowl, pour in the melted butter and add the eggs. Whisk until the mixture is smooth and slightly frothy, filling the air with a rich, buttery aroma.
Stir in the milk to the wet mixture, blending gently until fully combined—this keeps the batter tender and moist.
Gently fold the wet ingredients into the dry ingredients using a spatula, just until they come together. The batter should be slightly lumpy—resist the urge to overmix, as this keeps the muffins light.
Carefully fold the chopped strawberries into the batter, distributing them evenly but avoiding overmixing that could break the berries and bleed juice into the batter.
Spoon the batter into each muffin cup, filling about two-thirds full. Dot a few small strawberry pieces on top of each muffin for extra juiciness and visual appeal.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden, cracked on top, and a toothpick inserted into the center comes out with moist crumbs.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes—this helps them set and makes handling easier.
Transfer the muffins to a wire rack to cool completely, allowing steam to escape for a crisp, crackled top and moist interior.
Once cooled, enjoy these juicy, rustic strawberry muffins warm or at room temperature, perhaps dusted with a little powdered sugar for an extra touch.
