Step 1

Preheat oven to 425˚F (220˚C). Line 12 muffin tins with liners or grease well with oil.

Step 2

In a small bowl, combine the flour, brown sugar, and cinnamon.

Step 3

Use a pastry blender, fork, or your fingers to cut in butter until crumbly and pieces are small and coarse with the texture of sand. Refrigerate until ready to use.

Step 4

In a medium bowl beat together the softened cream cheese with the sugar until blended and smooth. Beat in the egg yolk and vanilla extract to create a creamy mixture. Set aside.

Step 5

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

Step 6

In a large bowl, beat together the milk, canola oil, eggs, and vanilla extract. Gently mix the dry ingredients into the milk mixture until just combined with no streaks of flour remaining.

Step 7

Place about 1 tablespoon of batter into each prepared tin and spread to completely cover the bottom.

Step 8

Top with a single layer of diced strawberries, then divide the cream cheese mixture among the tins.

Step 9

Add a layer of the refrigerated streusel, then cover with the remainder of the batter. Add a few more strawberries and top with remaining streusel.

Step 10

Place the muffin tins in the oven and immediately reduce heat to 400˚F (200˚C). Bake until puffed and lightly golden. 18-20 minutes. Allow to cool 5 minutes before transferring to wire rack.