Cut cubed butter into the flour mixture with a pastry blender or with your fingers until it forms pea size pieces.
Place half of crumble mixture into another medium bowl and combine with freeze dried strawberries. Mix well and press together with your fingers to form pea sized pieces.
Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing muffin batter.
Strawberry Muffins
Preheat oven to 375ºF. Line a 12 serving muffin tin with tulip baking liners or parchment squares.
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter with an electric mixer on medium speed until smooth. Add sugar and beat until light and fluffy.
Add eggs and extract. Beat until well combined.
Add dry ingredients and beat on low speed, just until combined.
Add buttermilk, strawberry puree and food color. Beat on low speed, just until combined.
Divide batter evenly into muffin liners.
Sprinkle crumble topping evenly over batter.
Bake at 375ºF for 5 minutes, then turn oven temperature down to 350ºF and continue baking until topping is golden and a toothpick inserted in center is clean, about 13-17 more minutes.