Combine the strawberries and 1/2 cup sugar in a small bowl, and set aside for 1 hour. (If chopping fresh strawberries, I find that most of a 16 oz. package will make 1 1/2 cups).

While you wait, go ahead and preheat the oven to 425 degrees F and prep the muffin pans with baking cups, or with grease.

Strain to separate the liquid and the strawberries, keep both parts.

Combine the flour, baking soda, nutmeg and salt; Set aside.

Mix the eggs, butter, vanilla extract and remaining 1/4 cup sugar and liquid from strawberries in a medium bowl.

Add flour mixture, and stir until just combined. Be careful not to over mix, it will be lumpy just make sure there are no more white patches.

Fold in reserved strawberries gently.

Spoon/scoop into 12 prepared muffin pans, fill about 3/4th of the way. Bake for 20 minutes, will be done when golden-brownish. Best enjoyed warm. :).