Preheat oven to 350 degrees F. Either use a non-stick cooking spray to grease a 12-cup muffin tin or line each cup with cupcake liners. Set aside.

In a large bowl, cream together butter and brown sugar together, then add lemon zest, egg, and vanilla. Whisk together well.

Combine flour, baking powder, and salt in a separate bowl.

Alternate adding the flour mixture and milk to the butter mixture, mixing until flour is just combined each time.

Add ½ cup strawberries to batter and fold in gently.

Using a cookie scoop, spoon batter into prepared muffin tin. Spoon remaining strawberries on top of the batter in tin.

FOR STREUSEL: Using a pastry cutter or forks, blend streusel ingredients together until butter is pea sized. Sprinkle generously over the top of each muffin.

Bake for 20 minutes, let cool before serving.

FOR ICING: Mix sugar, zest, salt and juice together in microwave safe bowl. Add butter, then microwave for about 30-40 seconds. Whisk to ensure no lumps with a fork. While icing is still hot, glaze the muffins. The icing will harden as it cools.