Preheat the oven to 375°F. Prepare a muffin tin by using spraying with non-stick cooking spray or using paper liners.

In a small bowl, combine 1/2 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon, with the softened butter.

Blend together until crumbly. I like to use my fingertips, but you can use a pastry cutter or fork if preferred. It should resemble a wet sandy mixture.. Place mixture in fridge while you make the muffin mixture.

In a large bowl mix together the milk, egg, melted butter and vanilla.

In another bowl, whisk together the flour, sugar, baking powder, and salt.

Using a rubber spatula, gently incorporate the wet ingredients into the dry mixture until just combined. Do not overmix.

Carefully fold in 1 cup of chopped strawberries.

Using a large cookie scoop,( ¼ cup) fill the muffin cups with the batter to get 12 muffins.

Next, sprinkle the cobbler mixture over the batter of each of the muffins.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.