Preheat your oven to 375 degrees Fahrenheit, line a muffin pan with tulip liners then set aside.
If using frozen strawberries allow them to thaw for at least 30 minutes so you can chop them into small pieces.
In a medium size mixing bowl add flour, baking powder, and salt. Stir to combine, then set aside.
In a large mixing bowl add softened butter and cane sugar. Using a spoon cream the butter and sugar together or until fluffy and lighter in color, 3- 5 minutes. There shouldn’t be any chunks of butter.
Next, add the eggs and vanilla extract. Mix until everything is combined.
Now alternate by adding ⅓ of the flour mixture, stirring then adding the ⅓ of milk. Alternate until everything is combined, ending on the flour mixture.
Next, gently fold in 1 ½ cups of chopped strawberries, reserve the other ¼ cup for topping. Use an ice cream scoop to evenly fill the muffin liners with muffin batter. Once finished top with the remaining chopped strawberries and a sprinkle of turbinado sugar as well.
Bake for 25 - 35 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool for 30 minutes then transfer to a wire rack to finish cooling completely.
Serve with a cup of coffee or tea and enjoy!
Notes
Store any leftover strawberry muffins in an airtight container for up to 5 days in an airtight container or in the freezer for several weeks inside of freezer bags.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.