Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

Step 2

In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.

Step 3

In another small bowl, add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, mix around until mixed together.

Step 4

In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.

Step 5

Add in dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.

Step 6

In the bowl with the sliced strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 7

Add the sliced strawberries and mix in a few times.

Step 8

Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.

Step 9

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 10

These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!