• Preheat the oven to 375℉/190℃. Line a muffin tin with 12 liners and set aside. Slice the strawberries into small pieces and set aside.
  1 3/4 cups strawberries

For the streusel

• Add butter, white sugar, and flour to a small bowl. With your hands or a fork, combine until a streusel forms. Set in the fridge while the batter is made.
  3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp butter cold

For the muffin batter

• In a medium-sized bowl, add the flour, cinnamon, salt, and baking powder. Stir to combine and set aside.
  2 1/2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt
• In a large bowl, add the wet ingredients and white sugar. Whisk for 2-3 minutes until well mixed.
  3/4 cups white sugar, 2/3 cups oil, 2 eggs, 3/4 cups milk, 2 tsps vanilla
• Add the dry ingredients into the wet. With a spatula, gently mix to create a soft muffin batter. Don't over-mix. As soon as there are no flour streaks, stop mixing.
• Into the bowl with the sliced strawberries, sprinkle 1 tbsp of flour. Mix the strawberries around and evenly coat them. This will prevent them from sinking to the bottom as they bake.
• Mix the strawberries into the batter a few times, evenly distributing them. Don't over-mix!
• Scoop the batter into the prepared liners. I like using a cookie scooper as it helps create an even scoop and minimal mess. Sprinkle a handful of streusel on top of each muffin.
• Bake for 25-30 minutes. They are ready when a toothpick inserted comes out clean.
• Allow to cool, and enjoy. These muffins are simply incredible!