Strawberry Muffins

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.

Whisk together flour, baking powder, and salt in a large bowl.

In another bowl, whisk eggs with melted butter, granulated sugar, brown sugar, and milk until well combined.

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

Chop or halve the fresh strawberries and gently fold into the batter.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 22–25 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the muffins cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.