Preheat the oven to 375 degrees F. Line muffin pan with muffin paper liners, spray with baking spray or oil (I used butter-flavored cooking spray)., Sprinkle about 2 teaspoons of flour over the chopped strawberries (this helps the strawberry to stay afloat), combine, and set aside.

In a bowl, whisk the dry ingredients, flour, salt, and baking powder and set aside.

In another bowl, cream sugar and butter for about 2 minutes, you can use a handheld mixer or a stand mixer.

Crack eggs (one at a time) and combine with the sugar mixture, repeat the process for the second egg, and mix. Add vanilla extract and mix.

Add about 1/3 of the flour and combine using low speed.

Add about half of the milk and combine, then alternate flour and milk until you exhaust both flour and milk.

Add the strawberry and combine, scoop into the muffin pan don’t overfill the pan. Top with some strawberry (strawberry and sugar combined). Repeat the process to fill the pan.

Bake for about 25-30 minutes until the muffins are lightly brown, poke the middle with a toothpick and if it comes out clean it is done, you don’t want dry muffins.

Remove the muffins and allow them to cool for at least 10 minutes.

Make sure you don't over-bake the muffins. You want them fluffy and if you do, they will turn out hard.

Serve and enjoy! You can poke and some drizzle honey/maple/ or icing over the muffins if you desire.