1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.

2. Wash, dry, and dice the strawberries into small chunks. If very juicy, pat dry and toss with 1 tablespoon flour.

3. In a large bowl, whisk together the flour, baking powder, and salt.

4. In another bowl, cream the softened butter and sugar until light and fluffy.

5. Add the egg to the butter mixture and beat until combined. Stir in the milk and vanilla.

6. Fold the dry ingredients into the wet ingredients gently, mixing just until combined.

7. Fold in the strawberries, being careful not to overmix or crush the fruit.

8. Divide the batter evenly between muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if using.

9. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.