• Preheat the oven to 350F (177C), then line a 12 count muffin pan with 10 cupcake liners and set aside.

Make the streusel

• In a small bowl, mix the flour, granulated sugar, and cinnamon together. Cut the cold butter into small pieces then mix it into the flour mixture using a pastry cutter or a fork. until the mixture resembles tick crumbs.

Make the muffin batter

• In a medium bowl whisk in the greek yogurt, vanilla extract, lemon juice, milk, and oil and set aside.
• In a large bowl, mix the flour, granulated sugar, baking powder, and salt until combined.
• Pour the wet mixture over the dry mixture and gently fold until smooth. Gently fold in the chopped strawberries.
• Fill each muffin cup with a small cookie scoop of batter, make sure that the bottom of the muffin cup is covered. Now, add one teaspoon of the strawberry jam. Cover the jam with more muffin batter and repeat this for all of the muffins.
• Sprinkle each muffin with the streusel topping and gently press that streusel down to make sure that it sticks to the muffins when you bake it.
• Bake the muffins in the preheated oven for 30 minutes. If the streusel doesn't get golden brown you can always broil the muffins for 1-3 minutes making sure to keep an eye out on them since every oven tends to be different. Let the muffins cool down in the muffin pan for 15 minutes before transfering to a cooling rack to cool completely.
• Sprinkle powdered sugar on top before serving for a beautiful finish.