Preheat oven to 375. Line a 12-count muffin pan with cupcake papers.
In a stand mixer fitted with the paddle attachment, cream together the butter and the sugar. Add the egg, vanilla, and lemon zest and beat to incorporate.
In a mixing bowl, stir together the flour, baking powder, and salt.
Alternate adding the flour mixture and milk to the mixer, beating until smooth and combined. Using a medium cookie scoop, add the muffin batter to the prepared muffin pan. Top each muffin with strawberries, distributing them evenly between all 12 muffins.
To make the crumble topping: to a small mixing bowl add the cubed butter, the flour, and sugars. Cut in using a pastry blender until the mixture resembles crumbs. Sprinkle generously over the strawberries.
Bake the muffins for 20-24 minutes or until baked through and golden. Best served warm and enjoyed within 24 hours.
Adapted from Living Better Together