Preheat your oven to 375°F (190°C) and grease a muffin tin.

In a small bowl, mix cream cheese, a bit of sugar, egg yolk, and vanilla until smooth.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Blend beaten eggs, milk, vegetable oil, and vanilla in another bowl until frothy.

Combine wet mixture with dry ingredients, folding until just mixed.

Toss diced strawberries in a bit of flour then fold them into the batter.

Prepare crumb topping by mixing flour, sugar, and melted butter until crumbly.

Spoon batter into muffin cups, add cream cheese filling, and top with remaining batter and crumb topping.

Bake muffins for 18 to 22 minutes until golden brown and a toothpick comes out clean.

Cool muffins in tin for about 5 minutes before transferring to a wire rack.