1. Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper liners. Set pan aside.

To make the batter

1. In a medium-size sift together the flour, baking powder and salt. Set aside.
2. In a larger mixing bowl, combine the sugar, egg, oil, milk and vanilla and stir until completely combined. Add the dry ingredients to the milk mixture, stirring to mix – but being careful not to over mix. (The batter should be slightly lumpy.) Set aside.

To make the cream cheese filling

1. In the bowl of a stand mixer, beat the cream cheese until smooth.
2. Add the sugar, egg and vanilla and mix again until smooth. Set aside.

To make the cinnamon streusel

1. Mix the flour, sugar and cinnamon in a small bowl.
2. Add the butter pieces to the cinnamon mixture and using a fork or pastry blender (see here) blend until the mixture resembles coarse sand.

To assemble the muffins

1. Spoon a tablespoon of the batter into the bottom of each liner. Next, sprinkle a few pieces of strawberries on top of the batter (you want to leave enough strawberries for another top layer), then evenly divide the cream cheese mixture across all 12 muffins cups (about ½ tablespoon in each) spooning the filling on top of the strawberries. Sprinkle a little of the cinnamon streusel on top of the cream cheese (you will want to leave enough of the cinnamon streusel for another top layer). Then finish by adding another layer of the remaining batter, the remaining strawberries and the remaining cinnamon mixture on top.
2. Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove to a wire rack to cool completely.