Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly spray it with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This creates an even dry mixture essential for consistent baking.
In a separate bowl, whisk the eggs until light and slightly frothy, then stir in the milk and vegetable oil until the mixture looks smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined; avoid overmixing to keep the muffins tender.
Gently fold in the diced strawberries and shredded cheese, distributing evenly without deflating the batter's airy texture.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising and to showcase the colorful berries and cheesy bits.
Bake in the preheated oven for 20-25 minutes, or until the muffins turn a golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Enjoy warm or at room temperature. These muffins are delightful with a spread of butter or simply on their own, showcasing juicy strawberries and melted cheesy pockets.
