To make the crumble, mix the flour, granulated sugar, brown sugar, and chopped freeze dried strawberries in a bowl. Add the melted butter and mix to combine. Set aside. You can keep it in the fridge while you make the muffins.

Pre-heat the oven to 425ºF.

Add the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract to a bowl. Whisk until completely incorporated.

Pour the wet mixture into the dry ingredients. Mix with a rubber spatula until the batter comes together.

Toss the strawberries with the remaining tsp of flour, and add the strawberries to the batter. Fold to combine.

Don’t over mix or the muffins can turn out dry or dense.

Divide the batter between the muffin tins lined with cupcake papers. You want to fill each one up until almost full, about 3/4 full.

Sprinkle about about 1 tbsp of the crumble over each muffin. You can skip the crumble and sprinkle the muffins with coarse, turbinado, or raw sugar.

Bake the muffins in the pre-heated 425ºF oven for 7 minutes.

Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.

Let the muffins cool down before serving.

To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.

Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle.

Pour the glaze over each cooled down muffin.