Preheat your oven to 375 degrees Fahrenheit. Line your muffin tins with paper liners. This keeps the muffins from sticking later. Set the pans aside for a moment.

Sift the flour into a large bowl. Add the sugar, baking powder, and soda. Stir in the kosher salt very well. Use a whisk to remove any lumps.

Whisk the eggs in a separate bowl. Add the milk and the vanilla extract. Pour in the melted butter very slowly. Whisk until the liquid is very smooth.

Make a hole in the dry flour. Pour the liquid mix into the center. Stir gently with a large rubber spatula. Do not over-mix the thick batter now.

Wash and dry the fresh strawberries well. Dice them into small and even pieces. Toss them with a spoonful of flour. This stops them from sinking to bottom.

Add the diced berries to the batter. Fold them in with very few strokes. The batter should look a bit lumpy. This makes the muffins very light and fluffy.

Use a large spoon or an ice cream scoop. Fill each muffin cup to the very top. This helps them get a big dome. The batter will be quite thick.

Sprinkle the turbinado sugar over the batter. This adds a very nice crunchy texture. You can also use regular sugar if needed. It makes the tops look very pretty.

Bake the muffins for twenty-five minutes total. A toothpick should come out very clean. Let them cool in the pan five minutes. Transfer them to a wire cooling rack.