Preheat oven to 400 degrees F and line muffin tins with 16 paper liners or grease with cooking spray.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Combine the milk, buttermilk, and vanilla together and set aside.
In a large mixing bowl or the bowl of a standing mixer, cream butter and sugar until light and fluffy (about 1 minute). Add one egg at a time, mixing thoroughly after each. Switch to using a wooden spoon or a spatula and alternate between adding the flour mixture and milk mixture in 3 batches to the creamed butter mixture. Mix after each addition until almost combined. Gently fold in the strawberries.
Spoon batter into 16 muffin cups (about 1/3 cup). Bake for 17-20 minutes until toothpick comes out clean. Immediately remove muffins from tin onto a cooling rack. Cool for 10-15 minutes before applying glaze.