Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates your dry base for the batter.
In a separate bowl, beat the softened cream cheese until smooth and creamy, then stir in the oil until well blended.
Add the eggs one at a time to the cream cheese mixture, whisking after each addition until fully incorporated. Then stir in vanilla extract.
Pour in the milk and continue whisking until the mixture is smooth and slightly pale in color, with no streaks.
Gradually fold the wet ingredients into the dry ingredients using a rubber spatula, mixing gently until just combined. Do not overmix—batter should be a bit lumpy.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the tins from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy these muffins at room temperature or slightly warmed for a tender, moist crumb with visible strawberry pieces throughout.
