Add the strawberries and the lemon juice to a small/medium saucepan and place on the stove over medium low heat. Cook for 10-12 minutes, stirring occasionally, until the strawberries have released their juices and you can easily break them up with the back of a spoon. Stir in the honey and cook 1-2 minutes more. Remove the saucepan from heat and stir in the butter until melted and incorporated. Let the mixture cool to room temperature.
When your strawberry butter mixture has cooled, preheat the oven to 350° F and line a muffin tin with 12 silicone or parchment paper liners.
Add the eggs to a large mixing bowl and whisk with a fork. Whisk in the pure vanilla extract. Pour in the strawberry butter mixture and stir to incorporate. Add all of the dry ingredients to the bowl and stir until just combined. Distribute the mixture evenly among the 12 muffin liners. Bake at 350° F for 23-25 minutes, until a toothpick inserted in the muffins comes out clean. Place the muffins on a wire rack to let cool. Store leftovers covered in the refrigerator for up to 5 days.
