Prep your pan and oven. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly. This helps prevent sticking and keeps the crumb soft.

Mix the dry ingredients. In a large bowl, whisk flour, sugar, and baking powder. If using a pinch of salt, add it now. Whisking distributes the leavening evenly so your muffins rise well.

Stir in the milk. Pour the milk into the dry mixture and stir gently until just combined. The batter will be thick. Avoid overmixing; a few small lumps are fine.

Fold in the strawberries. Pat the diced berries dry with a paper towel first, then fold them into the batter with a spatula. This keeps extra moisture out and prevents soggy bottoms.

Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full. If you like a bakery-style top, add a few extra strawberry bits on top of each muffin and sprinkle a little sugar.

Bake. Place the pan on the center rack and bake for 16–20 minutes, or until the tops are set and a toothpick comes out with just a few moist crumbs. Start checking at 16 minutes.

Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a rack. They’re best slightly warm but hold together better after 10 minutes of cooling.