Preheat the oven to 350°F, line a muffin tray with muffin liners, and lightly grease them. I used non-stick spray, but a small amount of butter or neutral oil can also work.

In a large mixing bowl, start by mixing the dry ingredients. Whisk together the all-purpose flour (minus the 2 Tablespoons you’re setting aside for the strawberries), baking powder, salt, and baking soda. Set this aside.

In a separate bowl, cream the butter and sugar for 2-3 minutes until they’re light and fluffy. Then, mix in the egg and vanilla extract.

Combine your wet and dry ingredients. Start by adding ⅓ of the flour mixture to the creamed egg and sugar. Stir with a wooden spoon or spatula until most of the flour streaks are gone. Then, add ⅓ of the milk and lemon mix. Continue alternating flour and milk until they’re fully incorporated. Do not overmix; simply stir until the ingredients are combined. It’s normal for the batter to be a bit stiff and clumpy. The strawberries will add plenty of hydration.

In a separate bowl, toss the strawberries with the 2 tablespoons of flour you set aside until they are fully coated. Set aside 2 tablespoons of strawberries for topping.

Blend the rest of the strawberries into the batter together with the lemon zest. Stir until they are fully incorporated without overmixing.

Fill each liner to the top with the batter, and top each muffin with a few strawberries and a generous sprinkle of the two-sugar mix.

Place the muffin tray into the oven and bake at 350°F for 25-30 minutes. You will know they’re ready when a toothpick comes out clean, with a few dry crumbs, and the tops look golden.

Remove them from the oven, let them rest in the muffin tray for 5 minutes, and then transfer them to a cooling rack to cool completely.