Preparation Steps

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffins.
• In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the chopped strawberries.
• To make the coffee cake topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Sprinkle the coffee cake topping generously over the batter in each muffin cup.
• Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.