In a mixing bowl, combine 1 cup of all-purpose flour, 1/3 cup of granulated sugar, and a pinch of salt. Drizzle in 1/4 cup of melted butter, mixing until crumbly.

In a separate large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.

In another bowl, whisk together 1 large egg, 3/4 cup of granulated sugar, 1/3 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 cup of Greek yogurt until smooth.

Gently add the wet ingredients to the dry ingredients using a spatula or wooden spoon, and fold in 1 1/2 cups of diced fresh strawberries.

In a small bowl, beat together 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, 1/2 teaspoon of vanilla extract, and 1 tablespoon of cornstarch.

Line a muffin tin with paper liners, spoon about 1 tablespoon of muffin batter into each cup, add cream cheese filling, then cover with more muffin batter and sprinkle with streusel.

Preheat your oven to 425°F, then reduce to 350°F and bake for 22-25 minutes, or until golden brown.

Remove from the oven and let cool for about 5 minutes, then transfer to a wire rack.