Streusel-topped Strawberry Muffins

Ingredients

 * 4 oz granulated sugar
 * 3 oz all-purpose flour
 * 2 oz unsalted butter, cold
 * 1 tbsp non-fat dry milk
 * ⅛ tsp salt
 * 1½ lbs IQF whole California strawberries, slightly thawed
 * 1 (5 lb) package basic muffin mix
 * 1 qt, ½ cup water

Streusel Topping

 * 1) In food processor, process sugar, flour, butter, dry milk and salt until mixture is coarse and crumbly.
 * 2) Set aside.

Muffins

 * 1) Heat oven to 425°F.
 * 2) Using buffalo chopper or food processor, coarsely chop strawberries.
 * 3) Set aside.
 * 4) In bowl, mix muffin mix with water according to package directions.
 * 5) Fold in strawberries until completely incorporated.
 * 6) Do not over mix.
 * 7) Scoop 5 ounces batter into 24 greased jumbo muffin cups.
 * 8) Sprinkle each muffin with 1 tablespoon streusel topping.
 * 9) Bake 25 to 30 minutes of until wooden pick inserted in center comes out clean.
 * 10) Cool in pans 10 to 15 minutes.
 * 11) Remove from pans; cool on rack.