These muffins are about as moist and soft as you’ll find. If they ever dry out, cut open, add a dab of butter inside, and microwave for 10 seconds. Based on this recipe, no glaze necessary.
Preheat oven to 400 degrees. Grease a muffin tin with butter or non-stick spray.
In your mixing bowl, whisk together the 1.5 cup flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder. Set aside.
Pour vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup with 1 cup of liquid. Whisk the liquid together in the measuring cup, then add it to the mixing bowl. Whisk until just combined - batter should be slightly lumpy. Fold in strawberries with a spatula.
Pour batter into muffin tin. Bake for 13 minutes, or until a toothpick stuck in the middle of the muffin comes out clean. Let cool before removing from muffin pan.