Start by preheating your oven to 350°F (175°C). This initial step warms up your kitchen and ensures that your muffins bake properly. While the oven is heating, gather and measure all your ingredients. This makes the process smoother and less hectic.

In a large bowl, melt the butter. Once it’s slightly cooled, whisk in the sugar thoroughly. You want the mixture to be smooth and creamy. This combination creates a fantastic base for your muffins.

To your butter and sugar mixture, add the milk, eggs, and vanilla extract. Whisk everything together until it’s well combined. This step is crucial because it introduces air into the mixture, which helps create a light muffin.

In another bowl, combine the flour, baking powder, baking soda, salt, and ground spices (cinnamon and nutmeg). Stir these dry ingredients together, ensuring the baking powder and soda are evenly distributed. This reduces the chances of uneven rising.

Now, add the dry ingredients to the wet mixture. Use a spatula to fold them together gently. Be careful not to overmix; a few lumps are okay. This is critical – overmixing can lead to tough muffins.

Gently fold in the diced strawberries. They will add moisture and flavor, so make sure they’re evenly distributed throughout the batter. The bright red pieces will give your muffins a joyful appearance.

Pour or scoop the batter into a lined muffin tin, filling each cup about two-thirds of the way full. Place it in the preheated oven and bake for about 25-30 minutes. A toothpick inserted in the center of a muffin should come out clean.

Once baked, remove your muffins from the oven and allow them to cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely. This step is vital for achieving the perfect texture.