Preheat the oven to 375F and grease or line a muffin pan with paper liners.

In a medium bowl, combine the flour, baking powder, and salt.

In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter and sugar for about 2 minutes, until light and fluffy. Add the vanilla and the eggs, one at a time, mixing them into the sugary butter mixture well before adding the next one.

Gradually and at low speed, add the flour mixture, alternating with the milk, into the bowl. Once combined, stop.

Add the frozen strawberries into the batter bowl, and with a spatula, fold them in to combine.

Scoop the muffin batter into the prepared muffin pan, nearly to the top. Sprinkle the tops with sugar.

Bake in the preheated oven for 27 to 30 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Remove from the oven and let them cool down in the pan for 10 minutes before removing them and letting them cool down completely on a rack.

Store leftover muffins in an airtight container in the refrigerator for up to a week or freeze in a zip bag for up to 3 months. Thaw them on the counter or lightly microwave them for 60 seconds.