Pre heat your oven to 220C / 425F / Gas mark 7. Prep you muffin tin with liners or grease it lightly.
In a large mixing bowl sieve the flour, baking powder, salt and ground cinnamon together and set aside.
In a medium sized bowl add the eggs and sugar together and whisk them together until light in color.
Add the milk, oil and vanilla to the egg mixture and whisk until all well combined.
Now you need to add the wet ingredients to the bowl of dry ingredients. And gently mix the two together.
Do not over mix the batter; it doesn’t matter if it’s a little lumpy, as this is fine. Now add the chopped strawberries and gently fold in.
Spoon the mixture into the prepared tin. Really fill it to the brim. Place a slice of strawberry to the top and sprinkle with vanilla sugar. Regular sugar is fine to use also.
Place them in the oven. Now after 5 minutes you need to turn them down to 190C / 375F / Gas Mark 5 otherwise they will not cook properly and just burn.
Continue to bake them for a further 25 minutes.
Take them out of the oven once baked, they should feel springy to the touch and a toothpick should come out nice and clean. Leave them in their tray for 10 minutes.
Once the 10 minutes are up place them on a cooling rack, to cool right down.
Although these are really good warm!
I recommend eating these muffins within three days, to keep them tasting fresh. Keep them in an airtight tin.
They can also be frozen for up too two months.