Direction

1. Preheat the oven to 350°F. Line 18 muffin tins with cupcake liners. Set aside.
2. Sift together 2 cups of the flour, baking powder and salt in a mixing bowl, set aside.
3. In a small bowl, toss together the remaining 2 tablespoons of flour with the chopped strawberries. Set aside.
4. In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, sugar, milk, egg and vanilla.
5. Slowly add the dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
6. Fold in the strawberries by hand. The batter will marbleize or turn blue if using frozen strawberries.
7. In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
8. Add the egg and vanilla, mix. Add the sugar and flour, mix well for 2-3 minutes. Set aside.
9. Use a cheese grater and grate cold butter into a bowl. Cut in the brown sugar, sugar, flour and salt.
10. Spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than 1 tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle the tops evenly with streusel mixture, pressing it ever so gently down to make it stick.
11. Bake the muffins for 25 minutes or until they are lightly browned. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
12. Remove from the oven and allow to cool.
13. If you've tried this recipe, come back and let us know how they are in the comments or star ratings.