1: Preheat the oven to 425°F (220°C) and prepare the baking tin.
2: In a glass, combine the milk and vinegar and let it sit for 10 minutes.
3: In a mixing bowl, whisk together the melted butter and sugar until well combined.
4: Add the eggs and whisk for 2-3 minutes until pale in color.
5: Add the milk mixture, vanilla extract, Greek yogurt, and oil, mixing until well combined.
6: In another bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and white chocolate chips.
7: Pour the wet mixture into the dry ingredients and mix until just combined. Add strawberries and mix, but do not overmix.
8: Leave the batter at room temperature for 45 minutes without mixing.
9: Divide the batter evenly among the lined muffin cups and garnish with more strawberries and chocolate if desired.
10: Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 13-15 minutes.
11: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
