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

Crumbles

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

Cream Cheese Filling

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

Muffin Batter

• 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, 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.

Assemble

• Set aside 6 tablespoons of muffin batter that you will use later.
• Divide the muffin batter into 12 muffin cup tin. 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. This muffin batter is not too thick, so don't excpect to make an evident hole. Fill 2 teaspoons of cream cheese filling into the hole you just created and gently press to the filling.
• Time to use the batter you set aside: 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 (the batter part) 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.