Preheat the oven to 400°F. Grease muffin tin(s) or line with liners. Set aside.

In a large bowl, whisk together the all purpose flour, baking powder, baking soda, salt and ground cinnamon.

In a separate medium bowl, whisk together the whole milk, buttermilk and vanilla extract.

In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating until fully incorporated.

Fold in the flour mixture and milk mixture, alternating between dry and wet ingredients, in three parts.

Gently fold in the diced strawberries.

Evenly divide batter between the muffin cups and bake for 17 to 20 minutes or until an inserted toothpick comes out with just moist crumbs.

Transfer muffins to a cooling rack and allow to cool for at least 15 minutes before adding the glaze.

Combine powdered sugar, milk, strawberry jam and vanilla extract in a large bowl and whisk until smooth.

Spoon the glaze over the top of the muffins or carefully dip the tops of the muffins into the glaze. Let glaze set up for 5 minutes. Add another layer of the strawberry glaze for an extra sweet finish. Enjoy!