Step 1

Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

Step 2

Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.

Step 3

Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.

Step 4

In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.

Step 5

Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

Step 6

To finish off the batter, add in 1¼ cups (205g) of the chopped strawberries and gently fold with a spatula until just combined. Do not overmix.

Step 7

Distribute the batter evenly among the muffin liners—they should be about ¾ full. Dot the remaining ½ cup (85g) of chopped strawberries over the tops of the muffins, gently pressing them into the batter while keeping them visible. Finish by evenly sprinkling the cinnamon sugar mixture prepared earlier on top.

Step 8

Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9

Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!