Prep your oven and muffin tin

Preheat your oven to 400°F and line a muffin tin with paper liners. This helps with easy removal and cleanup.

Mix the dry ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Combine the wet ingredients

Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and eggs. Mix until just combined—don’t overmix, or your muffins might turn out dense.

Add the richness

Stir in the sour cream and vanilla extract until just blended. The batter will be thick, but that’s exactly what we want.

Fold in the strawberries

Gently fold in the chopped strawberries using a spatula. Be careful not to overmix, or the berries may break apart and make the batter too watery.

Fill the muffin cups

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Make the crumb topping

In a separate bowl, mix the brown sugar and flour. Pour in the melted butter and stir until crumbs form. Sprinkle generously over each muffin, pressing lightly so it sticks.

Bake to golden perfection

Bake for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let them cool for about 5-10 minutes before adding the glaze.

Drizzle the vanilla glaze

Whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle over the slightly cooled muffins for that perfect finishing touch.