Preheat the oven to 375°F.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a large bowl, beat together the eggs, butter, sugar, skyr and vanilla until very smooth.

In batches, add the dry ingredients to the wet, alternating with splashes of the milk. Mix until a smooth batter forms. Add in the chopped freeze-dried strawberries and the chopped chocolate. Swirl to combine.

Add the remaining freeze-dried strawberries and sugar to a small blender or food processor. Pulse until you get a fine pink "sand." (See blog post for photos).

To make the crumble topping, add the brown sugar, flour and chilled butter to a bowl and toss with your hands. Get the butter fully coated in the flour and start to break it into pieces, gradually mixing it into the flour and sugar. Continuously toss to keep the butter coated, and you'll see a crumble-like mix start to form. Store that in the fridge until you need it.

Scoop the muffin batter about ⅓ of the way up in your jumbo muffin tin (if using a regular tin, see notes). Add a generous sprinkling of the pink strawberry sugar to the middle, then top off the muffin with more batter. You should have a tablespoon or so of strawberry sugar left over, reserve that for later.

Sprinkle the crumble topping generously on top of each muffin. Bake at 375°F for 30-35 minutes.

When the muffins are out of the oven, let them cool for a few minutes and dust the tops with the remaining strawberry sugar. Serve whenever!