Preheat the oven to 375°F (190°C). Line 12 non-stick standard paper liners into a regular size muffin pan and set aside.

Put the flour and sugar in a small-medium bowl and stir with a fork. Pour the melted butter on top and stir until the mixture forms crumbles.

If you are working in a hot environment, you can keep the mixture in the fridge to keep the butter cold.

Place cream cheese, sugar, and vanilla extract in a medium bowl and stir with a spoon until completely combined. Set aside the bowl.

Place the flour and baking powder in a medium bowl and stir with a whisk. Set aside.

Put the eggs and sugar into a medium bowl and whisk for almost 20 seconds until combined well. Mix in the melted butter, milk, and vanilla extract.

Pour the mixture over the flour mixture and stir with a whisk. If you see just a little flour that’s fine.

Fold the strawberries with a spoon.

Set aside 6 tablespoons of muffin batter that you will use later.

Divide the muffin batter into 12 muffin cup tins. It is almost 2 and ½ tablespoons per cup.

Using a spoon, by spreading the batter to the sides make a hole in the middle. Fill 2 teaspoons of cream cheese filling into the hole you just created and gently press to the filling.

Add ½ tablespoon of batter on top of cream cheese mixture and spread it with a spoon.

Add the crumbles on top.

Bake for almost 22 minutes or until the muffins look golden brown and the crumbles are lightly brown.

Let the muffins cool in the pan for 10 minutes and then gently remove them from the pan with a small spatula or a knife and let them cool for at least 25 minutes on a wire rack.