Preheat your oven to 350°F and grease a standard 12-cup muffin pan with dairy-free butter or cooking spray. While the oven heats, hull and dice the strawberries into 1/2-inch pieces—keeping them relatively uniform ensures even distribution and consistent baking throughout the muffins.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. This ensures the leavening agent and spices are evenly distributed throughout the dry ingredients, which is crucial for consistent rise and flavor in every bite.

In a separate bowl, combine the almond milk with the apple cider vinegar and let it sit for 1-2 minutes. This creates a dairy-free buttermilk substitute that adds tang and helps activate the baking powder for better rise. Once slightly curdled, add the melted and cooled dairy-free butter, sugar, and vanilla to this mixture and whisk until well combined and smooth.

Toss the diced strawberries with the cornstarch in a small bowl—this prevents them from sinking to the bottom and also helps them retain their shape during baking. Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2 and gently fold together until just combined; don't overmix, as this keeps the muffins tender. I like to fold in the coated strawberries last, using a gentle hand to keep them intact so you get those delightful berry pockets throughout each muffin.

Divide the batter evenly among the greased muffin cups, filling each about 3/4 full to allow room for rise without overflow. Bake for 25-35 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs—don't overbake, as vegan muffins can dry out more quickly than traditional ones.

Let the muffins cool in the pan for 5 minutes—this allows them to set slightly so they hold their shape when removed. Then turn them out onto a wire rack to cool completely. This brief cooling in the pan makes them much easier to release without crumbling.