I had some strawberries that I needed to use in my fridge, and what better way than in a yummy muffin.  The addition of the sour cream helped make these super moist and delicious. Recipe and photo courtesy of thelittlesouschef.com.

• 2 cups flour
• ¾ cup sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 6 Tablespoons butter, melted
• 1 ¼ cups sour cream
• 2 teaspoons vanilla
• 2 eggs
• 2 cups diced fresh strawberries, divided

For the Streusel topping:

• 3 Tablespoons butter, softened
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ cup flour

Preheat the oven to 375.  Line muffin tins with 18 liners. Dice strawberries into small pieces.  Pour flour, sugar, baking powder, salt and cinnamon into a medium bowl. Whisk together.  Pour melted butter, sour cream and vanilla into a small bowl, then add the eggs. Whisk together until smooth.  Pour sour cream mixture into the flour mixture.  Stir together until combined. Add 1 1/2 cups diced strawberries and stir until combined.  Divide batter into the muffin cups.  Evenly sprinkle the 1/2 cup remaining strawberries over the tops of the muffins.  For the streusel, soften butter in a small bowl, add remaining ingredients  and stir until mixture comes together, then sprinkle over the muffins.  Reduce oven temperature to 350 and bake for 20-25 minutes.