Line muffin tin with silicone cupcake liners, or spray with nonstick cooking spray.
In a large bowl, whisk together milk, eggs, honey, melted butter, and vanilla extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Gently stir dry ingredients into wet ingredients, being careful not to overmix.
Defrost frozen strawberries according to package directions (mine said to use microwave defrost setting for 1 minute). Then mash the strawberries well. I roughly chopped them with a large chef’s knife, then used the side of the knife to smush them down and mash. A fork may work too. I’m looking to avoid any chunks, but I didn’t like the result of pureed berries, mashed had a better overall muffin texture in my recipe testing.
Gently fold in the mashed berries and lemon zest into the batter. I tried to not mix completely so it wouldn’t all turn pink.
Scoop into muffin liners, filling almost to the top.
Bake muffins for 14-17 minutes for regular muffins; 11-13 minutes for mini muffins. Let cool completely before serving.
Store in an airtight container in the fridge for 2-3 days or wrap and freeze for up to two months