**Preheat the Oven and Prepare the Muffin Tin**

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to ensure easy removal of the muffins after baking.

**Prepare the Streusel Topping**

In a medium bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

**Mix the Dry Ingredients**

In a large mixing bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Ensure the ingredients are well combined to distribute the leavening agents evenly throughout the flour.

**Cream the Butter and Sugar**

In a separate large mixing bowl, use an electric mixer to beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2–3 minutes. This process incorporates air into the mixture, contributing to the muffin’s tender texture.

**Add Eggs and Vanilla**

Add the 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated.

**Combine Wet and Dry Ingredients**

Gradually add the dry ingredient mixture to the butter and sugar mixture in three parts, alternating with the 1 cup cold buttermilk. Start and end with the dry ingredients. Mix each addition just until combined; overmixing can lead to tough muffins.

**Fold in the Strawberries**

Gently fold in the 1 ½ cups chopped fresh strawberries, ensuring they are evenly distributed throughout the batter without breaking them down too much.

**Fill the Muffin Cups**

Spoon the batter into the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing.

**Add Streusel Topping**

Sprinkle a generous amount of the prepared streusel topping over each muffin, adding a sweet and crunchy contrast to the soft interior.

**Bake the Muffins**

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

**Cool the Muffins**

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy as they cool.

**Prepare the Optional Glaze**

If desired, prepare a simple glaze by mixing 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest until smooth. Drizzle over the cooled muffins for an extra touch of sweetness and brightness.

**Serve and Enjoy**

Serve the Fresh Strawberry Muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea and are perfect for sharing with friends and family.