Start by preheating your oven to 375°F and lining your muffin pan with tulip liners. If you’re using frozen strawberries, set them out to thaw slightly so they’re easier to chop.

In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly.

In a large bowl, cream the softened butter and sugar together. You’ll want to mix until it’s light and fluffy, about 3-5 minutes. If you rush this step, your muffins won’t be as airy.

Beat in the eggs and vanilla extract until well combined. Then, alternate adding the dry ingredients and milk in thirds, starting and ending with the flour mixture. This method prevents overmixing, which can lead to dense muffins.

Gently fold in 1 ½ cups of chopped strawberries. Overmixing at this stage can break down the berries and turn your batter pink.

Using an ice cream scoop, divide the batter evenly into the muffin liners. Sprinkle the reserved strawberries and turbinado sugar on top for a bakery-style finish.

Bake for 25-35 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for about 30 minutes before transferring them to a wire rack.