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Mix the wet ingredients
Preheat the oven. Combine the wet ingredients in a large bowl until smooth. Make sure there are no streaks of egg yolk or white in the mixture.
Fold in the dry ingredients
Use a spatula to gently fold in the flour, cinnamon, salt, and baking soda until just-combined. Add the strawberries and mix gently.
Fill the liners
Pour batter into each liner until it’s 3/4s full. Don’t add more because the muffins will over-flow in the oven.
Pop the muffins into the oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Remove them from the oven. Let the muffins cool for 5 minutes and carefully transfer them to a cooling rack. Serve and enjoy!