Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup.

In a medium bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Beat until smooth and creamy.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, milk, vegetable oil, and a splash of vanilla extract until fully combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined.

Toss diced fresh strawberries in a tablespoon of flour to prevent them from sinking.

Gently fold the floured strawberries into the muffin batter.

Combine flour and granulated sugar for the crumb topping, then mix in melted butter until crumbly.

Fill muffin cups halfway with batter, add one teaspoon of cream cheese filling, then top with batter.

Sprinkle the crumb topping over each muffin cup.

Bake for 18-22 minutes until golden brown and a toothpick comes out clean.

Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.