Strawberry Lemon Muffins with Struesel

Preheat the oven to 415 degrees F.
In a medium mixing bowl, add the flour, salt, baking powder and baking soda. Whisk together and set aside.
In a separate large mixing bowl, add the honey, eggs, oil, buttermilk, Greek yogurt, lemon juice, lemon zest and vanilla extract. Whisk together until fully combined.
Pour the dry ingredients into the wet and stir until just combined. It is OK of there are a few lumps.
Add the diced strawberries in 1/2 tablespoon of flour and toss until the strawberries are coated. Add the strawberries to the batter and gently fold in. Let the batter rest for 10-15 minutes.
While the batter is resting, make the streusel topping by combining the flour, sugar and cinnamon together in a medium bowl (you can re-use the bowl from the dry ingredients to save on dishes!). Mix together. Add the butter pieces and cut into the flour mixture with a pastry cutter or fork until the butter is broken down into very small pieces.
Line 12 muffin tins with muffin liners. Divide the strawberry batter into the 12 muffin tins evenly. Evenly sprinkle each muffin with streusel.
Bake the muffins at 415 degrees F. for 5 minutes. Then reduce the heat down to 375 degrees F and bake for an additional 10-13 minutes or until the muffins are set and toothpick comes out clean when inserted into the center. Let cool slightly and enjoy!