Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease each cup.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.

Wash, hull, and dice the fresh strawberries. Pat them dry with a paper towel to remove excess moisture. Toss the diced strawberries and white chocolate chips with a tablespoon of flour to prevent them from sinking to the bottom of the muffins.

In another bowl, beat the eggs. Add in the milk, melted butter, and vanilla extract. Mix well.

Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix; a few lumps are okay.

Gently fold in the diced strawberries and white chocolate chips until evenly distributed throughout the batter.

Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.