Muffins: ▢2 cups all purpose flour ▢2½ teaspoons baking powder ▢1 teaspoon salt ▢1 cup sugar ▢1 cup buttermilk warmed ▢¼ cup canola oil ▢4 tablespoons unsalted butter, melted ▢2 large eggs ▢2 teaspoons vanilla extract ▢2 cups strawberries, finely chopped Streusel ▢½ cup all-purpose flour ▢3 tablespoons sugar ▢3 tablespoons brown sugar ▢4 tablespoons unsalted butter, melted
Preheat the oven to 425°F. Add 18 paper liners to two muffin tins. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
Sprinkle the streusel over the tops of the muffins and bake 15 minutes, or until light golden brown on top and cooked through.