Preheat your oven to 180°C (350°F). Line 1 or 2 muffin pans with muffin liners.

Place the ripe strawberries into a large mixing bowl and puree them using a stick blender or in a blender/food processor, then transfer the puree to a large bowl.

Add the granulated sugar, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), vanilla extract, and optional pink food coloring to the strawberry puree. Whisk thoroughly until well combined.

In the same bowl, add the all-purpose flour, baking powder, baking soda, and salt. Whisk gently until just combined; do not overmix.

Add the 1 cup of chopped fresh strawberries and gently fold them into the batter until evenly distributed.

Divide the thick batter into the prepared muffin liners, creating a heaped mound in each cup.

Sprinkle extra chopped strawberries on top of the batter in each muffin cup, gently pressing them into the surface.

Bake muffins in the preheated oven for 22-25 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs.

Let the muffins cool in the muffin pan for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 3 days, or freeze for up to 1 month.