Whisk together the flour, baking soda and salt and set aside. Then use your fingers to rub the sugar with the lemon zest until it resembles wet sand, set aside. In a large bowl, whisk the eggs, applesauce, oil and vanilla together. Add in the sugar and whisk until incorporated. Then switch to a rubber spatula and stir in the strawberries and lavender.

Lastly, add the flour mixture into the bowl and mix just until combined. Do not overmix.

Divide the muffin batter into the lined muffin pan, tap the pan firmly on the counter to get rid of any air pockets and then set aside.

Measure and add the flour, brown sugar and butter into a medium bowl. Use a pastry blender and cut the butter into the dry ingredients until the mixture resembles wet sand. Use your fingers to pinch pieces of the crumb topping and top each unbaked muffin with an generous and even amount.

Slide the pan onto the middle rack of your preheated oven and bake for 20 to 25 minutes or until a tester after inserted comes out clean.

Allow the muffins to cool before drizzling with glaze.

Measure and add the sour cream to a bowl. Sift in the powdered sugar and whisk until smooth. Add the vanilla extract and enough lemon juice until it reaches a desired consistency.

Drizzle glaze over muffins before serving.