Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners.

In a medium mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until combined.

In a large bowl, whisk together the flour, baking powder, and salt. Then, add the softened butter, eggs, milk, and vanilla to the dry mixture and stir gently until just combined.

Fold in the diced strawberries into the batter carefully.

Spoon the batter into each muffin cup until halfway full. Add a dollop of the cream cheese mixture on top and swirl with a toothpick.

Bake for 18-22 minutes until a toothpick inserted comes out with a few moist crumbs.

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