Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin tin with paper liners.

Step 2

Hull and thinly slice 12 ounces fresh strawberries (about 1 3/4 cups). Finely grate the zest from 1 medium lemon until you have 1/2 teaspoon.

Step 3

Place the lemon zest, 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

Step 4

Place 1/2 cup vegetable oil, 1/4 cup whole or 2% milk, 1/4 cup sour cream, 2 large eggs, and 2 teaspoons vanilla extract in a large liquid measuring cup or medium bowl and whisk to combine.

Step 5

Transfer to the flour mixture and stir until just combined. (The batter will be thick and stiff.) Drop a scant tablespoon of the batter into each muffin well. Spread the batter with the back of a spoon to cover the bottom. (This helps prevent the fruit from baking on the bottom of the liner and creating a soggy bottom.)

Step 6

Add the strawberries to the remaining batter and fold to combine. Divide the batter evenly between the muffin wells, about scant 1/4 cup per well. Sprinkle with 2 tablespoons raw sugar.

Step 7

Bake until the muffins are golden brown and a tester inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.