Deliciously moist strawberry muffins topped with a buttery streusel cobbler topping, perfect for breakfast or a sweet snack.

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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In a separate bowl, mix together buttermilk, vegetable oil, egg, 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.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
To make the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel topping generously over each muffin.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.