Preheat your oven to 400 degrees Fahrenheit. This is an important first step because a hot oven ensures your muffins rise beautifully. Grease 12 standard-sized muffin cups or line them with paper liners for easy removal.
Prepare the topping by mixing 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt in a small bowl. Use a pastry blender, two forks, or even your fingers to cut in the 4 tablespoons cold unsalted butter until the mixture resembles coarse crumbs. You want the butter to be about the size of small peas, which will give the topping its perfect texture.
In a large bowl, combine 3 cups all-purpose flour, 1 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk these dry ingredients together until they're well blended, creating a fluffy base for your muffins.
In a separate bowl, whisk together 1 cup buttermilk, 1 egg, 1/2 cup canola or vegetable oil, and 2 teaspoons vanilla extract. Make sure you whisk vigorously to combine everything and break up the egg. This will help make your muffins light and airy.
Now it's time to stir the wet ingredients into the dry ingredients. Do this gently, mixing just until combined. The batter should be thick and lumpy; avoid overmixing, as this can lead to dense muffins.
Fold in 2 cups fresh strawberries, ensuring they're evenly distributed throughout the batter. The vibrant red strawberries will add color and juicy flavor to each bite, making your muffins irresistible.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the prepared topping generously over each muffin, aiming for about 1 1/2 tablespoons per muffin to achieve that delightful crunchy finish.
Bake your muffins in the preheated oven for about 20 minutes. Keep an eye on them; they’re done when the topping is golden brown and a toothpick inserted in the center comes out clean. This is the moment you’ve been waiting for!
Once baked, let the muffins cool in the tin for about five minutes. Then, carefully remove them from the tins and place them on a wire rack. Allow them to cool a bit longer until they’re just right to eat.
