Streusel-topped Strawberry Muffins

Preheat oven to 375°F and prepare a muffin tin with paper liners or light greasing.

Combine granulated sugar, all-purpose flour, non-fat dry milk, and salt in a small bowl to create the streusel base.

Cut cold unsalted butter into small cubes and work it into the flour mixture using a fork or fingertips until the mixture resembles coarse breadcrumbs. Set the streusel topping aside.

Prepare the basic muffin mix according to package directions, using ½ cup water, until just combined.

Gently fold the slightly thawed IQF strawberries into the muffin batter until evenly distributed, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Sprinkle the streusel topping generously over each muffin, pressing gently so it adheres to the batter.

Bake in the preheated 375°F oven for 22 minutes, or until a toothpick inserted into a muffin comes out clean and the tops are golden brown.

Cool the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.