Arrange an oven rack in the middle position. Preheat the oven to 350°F. Line a standard 12 cup muffin pan with liners.

In a medium mixing bowl, stir the diced strawberries with the rose water and 2 tablespoons of the sugar. Set aside.

In another medium mixing bowl, whisk to combine the remaining ½ cup sugar, melted butter, oil, yogurt, milk, egg, and vanilla extract.

In a small bowl, add the all-purpose flour, baking powder, and salt and whisk to combine.

Add the flour mixture to the wet mixture and use a spoon to stir just until combined. Add the diced strawberries and their juices, and stir to combine.

Evenly distribute the batter among the 12 muffin cups, filling each one about ¾ full.

Make the crumb topping. In a food processor (a mini or prep processor works great here), add the flour, both sugars, and very cold butter pieces. Pulse and process until the mixture turns into damp crumbs, about 15-30 seconds.

Divide the topping among the top of each muffin, about 2 tablespoons per muffin.

Bake the muffins for 25-30 minutes, or until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes, then remove the muffins from the pan and serve.