*originally posted 2/13/2011
1-1/2 cups chopped fresh strawberries
3/4 cup plus 2 T. sugar, divided
1/4 cup butter, softened
1 tsp. vanilla
1-3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 425 degrees. Line 12 muffin cups with paper liners.
In a small saucepan over medium heat, cook strawberries and 1/2 cup sugar for 2 minutes or until just beginning to boil. Stir. Remove from heat. Drain, reserving liquid. Set aside.
In a large mixing bowl, cream butter and 1/4 cup sugar until light and fluffy. Add eggs, one-at-a-time until well combined. Add vanilla. Mix in flour, soda, and salt. Add liquid from strawberries until well combined. Fold in strawberries. Spoon batter into muffin cups. Sprinkle remaining sugar over each muffin.
Bake for 20 minutes or until lightly brown and toothpick inserted in center comes out clean.