# What you need:
→ For the Muffins
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup vegetable oil
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, hulled and diced
→ For the Crumble Topping
11 - 1/2 cup all-purpose flour
12 - 1/3 cup granulated sugar
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1/4 teaspoon ground cinnamon
# How to make it:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In another bowl, whisk eggs, milk, oil, and vanilla extract until well combined.
04 - Add the wet ingredients to the dry ingredients and mix gently until just combined, avoiding overmixing.
05 - Fold in the diced strawberries until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, mix flour, sugar, and cinnamon. Add cold butter and use fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
08 - Sprinkle the crumble topping evenly over each muffin.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
