Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Set aside.
In a large bowl, crack in the eggs and whisk until slightly frothy and smooth.
Pour in the melted butter and vanilla extract, then stir until the mixture is well combined and fragrant.
Gently fold in the chopped strawberries, being careful not to crush them so they stay juicy and evenly distributed.
Add the dry ingredients to the wet mixture in batches, folding gently just until no streaks remain. Do not overmix to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. You’ll see bits of strawberry peeking out.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The muffins will smell sweet and fruity as they bake.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes; then transfer to a wire rack to cool completely or enjoy warm.
If desired, dust with powdered sugar or serve as is, letting the juicy strawberries add bursts of flavor with every bite.
