These Strawberry Crunch Muffins are simultaneously soft and crunchy, moist on the inside and crumbly on the top! They’re delicious!
Combine all of the topping ingredients in one bowl and mix well. Set aside.
Preheat the oven to 350ºF. Grease a standard 12-cup muffin pan or line with paper baking cups. Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl. In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest. Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.