Preheat your oven to *180°C (350°F)*. Line a muffin tin with paper liners or lightly grease with cooking spray.

In a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well-blended.

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. Fold in the *chopped strawberries*.

In a small bowl, mix together flour and sugar. Cut in the *cold butter* using a fork or pastry cutter until the mixture resembles coarse crumbs.

Set aside until ready to use.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Sprinkle the *crumb topping* generously over the batter in each cup.

Bake in the preheated oven for **20-25 minutes** or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

These soft strawberry muffins with a crunchy topping are perfect for breakfast or a sweet snack!