Step 1: Prep your oven and ingredients

Preheat your oven to 180°C (360°F). If you’re using muffin liners, get them ready in the tin. If not, grease your muffin cups well with butter or non-stick spray.

Step 2: Mix the dry ingredients

In a mixing bowl, combine the flour, sugar, and baking powder. Give it a quick stir, then make a small well in the center.

Step 3: Add the wet ingredients

Crack the egg into the well and add the vanilla essence. Stir gently, then pour in half the milk and mix again. Add the rest of the milk, followed by the melted butter. Stir until everything is just combined—overmixing will make the muffins dense.

Step 4: Fold in the strawberries

Gently fold in the chopped strawberries with a wooden spoon. Be careful not to mash them; you want those juicy bursts in every bite.

Step 5: Fill the muffin tins

Spoon the batter into your muffin tin, filling each cup about ¾ full. This gives them room to rise without spilling over.

Step 6: Bake to golden perfection

Pop the muffins into the oven and bake for about 25 minutes, or until they’re golden brown on top. To check for doneness, insert a toothpick into the center—if it comes out clean, they’re ready.

Step 7: Cool and enjoy!

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Or, if you’re like me, sneak one while they’re still warm!