Step 1

Chop the strawberries and arrange in a single layer on paper towels to dry. Set aside.

Step 2

Make the streusel: In a medium bowl, combine the flour, brown sugar, and butter. Blend with a pastry cutter or rub between your fingers until coarse crumbs form. Cover and refrigerate.

Step 3

Make the filling: Beat the cream cheese in a clean bowl until smooth. Scrape the bottom and sides and add the sugar. Beat until fluffy, then blend in the yolk and vanilla. Cover and refrigerate.

Step 4

Preheat oven to 425°F (220°C) and line 16 muffin cups with liners.

Step 5

Make the muffins: In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

Step 6

In a separate bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and add the eggs one at a time, then mix in the vanilla.

Step 7

Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Before adding the last addition of flour, toss the strawberries until they’re evenly coated, then very gently fold them into the batter until no streaks of flour are visible.

Step 8

Assemble and bake: Fill each muffin cup about halfway with batter. Add a tablespoonful of the cream cheese filling to each, then top with the remaining batter.

Step 9

Alternatively, evenly divide the batter between the muffin liners, filling them almost all the way to the top. Transfer the cream cheese filling to a piping bag, insert it 1 inch into the batter, and squeeze about 1 tablespoonful into the center.

Step 10

Sprinkle the streusel on top of the muffin batter, pressing it gently so it sticks.

Step 11

Bake for 5 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 15-18 minutes.

Step 12

Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!