Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it and set aside.
Combine the fresh strawberries, hulled and chopped, in a small bowl. Thaw frozen berries first, then dry thoroughly to prevent sogginess.
In a large bowl, whisk together the flour, sugar, and baking powder until evenly distributed.
Melt the butter and let it cool slightly. In a separate bowl, whisk the eggs, milk, and lemon zest until smooth.
Create a well in the center of the dry ingredients, then pour in the wet mixture. Gently fold everything together with a spatula until just combined; avoid overmixing to keep the muffins tender.
Carefully fold in the prepared strawberries, ensuring they’re evenly distributed without crushing.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Optional: sprinkle a little extra sugar on top for a sweet crust.
Bake in the preheated oven for 20 to 25 minutes, until the tops are golden and cracked slightly. The aroma of baked strawberries and warm bread will fill your kitchen.
Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with moist crumbs.
Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer onto a cooling rack to cool completely or serve warm.
Enjoy your fresh, fragrant strawberry muffins plain or with a light dusting of powdered sugar. They’re perfect for breakfast or a sweet snack anytime.
