Strawberry Muffins

Melt the butter and allow it to cool slightly. Wash and thoroughly dry the strawberries, remove the stems and cut the berries into small pieces.

Combine the eggs, sugar, vanilla sugar and salt. Whisk until evenly combined. There is no need to whip the mixture until fluffy.

Pour in the milk and slightly cooled melted butter and mix until combined.

Combine the flour with the baking powder and add to the wet mixture. Stir just until no dry flour remains.

Gently fold the chopped strawberries into the batter without crushing the berries.

Divide the batter between the muffin cups, filling each about ⅔ full.

Bake at 180 °C / 350 °F for 22–25 minutes, or until a skewer inserted into a berry-free part of a muffin comes out clean.

Allow the muffins to cool briefly in the pan before transferring them to a wire rack.