Preheat oven to 375 conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
Clean and chop 1 cup strawberries to about 1/2 inch size.
Combine wet: 1/4 cup vegetable oil, 1/2 cup milk, one egg, and 1/2 teaspoon vanilla.
Combine dry: 1 3/4 cup flour, 1/2 cup sugar, one tablespoon baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold in after mixing the dry with wet components.
In a small bowl mix one tablespoon sugar with 1/2 teaspoon cinnamon.
Add the wet to dry and mix.
Divide into 12 standard size muffin cups. Fill about 2/3 full. Add 1/4 teaspoon of the sugar/cinnamon mixture to the top.
Bake until a toothpick comes out clean. About 20 minutes.
Move to cooling rack and cool for 10 minutes before serving.
The main variable outside of your oven is the strawberries.
Taste the strawberries before chopping. Add a bit more sugar if not sweet. If soft or moist then fold in the dough after mixing the wet with the dry ingredients.
If the berries are soft and moist, chop a bit smaller.
Use aluminum-free baking powder.
Best if eaten the same day. For storage, wrap tightly in plastic wrap or foil and refrigerate for 2-3 days or freeze for up to 3 months.
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