Pancake Souffle Muffins with Strawberry Maple Syrup

Name: Pancake Souffle Muffins with Strawberry Maple Syrup
Ingredients: 10-½ ounces, weight All-purpose Flour; 4-½ ounces, weight Cake Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; ¼ teaspoons Cinnamon (optional); 6 whole Eggs, Separated And At Room Temperature; ¾ teaspoons Cream Of Tartar; 6 Tablespoons Unsalted Butter, Melted And Cooled Slightly; 6 Tablespoons Granulated Sugar; 1 teaspoon Pure Vanilla Extract; 3-⅓ cups Buttermilk At Room Temperature; 1-½ cup Pure Maple Syrup; 1-½ cup Strawberries, Hulled And Quartered