Strawberry Muffins

1. Preheat the oven to 450℉.
2. Wash the strawberries, pat them dry, and cut them into small bite-sized pieces.
3. In a large bowl, whisk together the flour, salt, sugar, and baking powder.
4. In a separate bowl, mix the vegan milk, applesauce, oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and gently mix just until the flour is hydrated.
6. Add the diced strawberries and continue to gently mix them into the batter until combined.
7. Scoop the batter into a lined muffin tin about 3/4 full.
8. Evenly sprinkle the crumble topping onto each muffin.
9. Bake for 10 minutes and 450℉, then lower the temperature to 375℉ and continue to bake for an additional 8-10 minutes or until the muffins are cooked through.
10. Transfer the muffins to a cooling rack to cool before serving.

Crumble Topping

1. Add the flour, sugar, and salt to a small dish and mix until combined.
2. Add the melted butter and mix with a fork until the flour is fully hydrated and the crumbles resemble small pebbles.
3. Refrigerate for about 5 minutes or until ready to use.