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Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
In a small mixing bowl, combine the oil, milk, egg, vanilla, and lemon juice. (Note: the lemon juice will cause the milk to curdle - this is fine).
In a medium mixing bowl, combine the remaining ingredients, except the strawberries. Mix well. Stir the strawberries into the dry ingredient mixture. Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix.
Fill muffin cups about ¾ full. Sprinkle with the turbinado sugar.
Bake 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes. Remove from muffin tin and allow to cool completely.