Strawberry muffins

Heat the oven to 375F.

Wash, dry, hull and dice the strawberries small so the muffins do not go waterlogged.

Combine flour, baking powder and salt in a medium bowl and whisk to distribute.

Put softened butter in the stand mixer bowl.

Add the granulated sugar and beat on high with the paddle for five minutes until light and fluffy, scraping down at least once.

Drop to medium and add the eggs one at a time, scraping down after the first is incorporated.

Add the vanilla and scrape down.

On the lowest speed add the flour in three additions alternating with two half-cup additions of milk, stopping once the last flour goes in.

Add all the strawberries and finish folding by hand until the flour streaks disappear.

Scoop the batter into a lined muffin tin.

Fill any empty wells halfway with water so the neighbouring muffins do not burn.

Top as desired with extra strawberries, sanding sugar, streusel or glaze.

Bake at 375F for 18 to 20 minutes, until puffed, slightly golden and a skewer comes out clean.

For the glaze, mash the diced strawberries with the back of a fork.

Mix in the powdered sugar and the milk or lemon juice until it comes together.

Drizzle the glaze over the cooled muffins.