Prepare the Streusel: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 cup melted butter until crumbly. Set aside.

Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Stir until evenly mixed.

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

Combine Mixtures: Gently add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.

Fold in Strawberries: Carefully fold in 1 cup of diced fresh strawberries into the muffin batter.

Make Cream Cheese Filling: Blend 8 oz of softened cream cheese, 1/4 cup of sugar, 1/2 teaspoon of vanilla extract, and 1 tablespoon of cornstarch until smooth.

Assemble Muffins: Line a muffin tin with paper liners and fill each cup one-third full with muffin batter. Add cream cheese filling, then cover with more batter.

Bake: Preheat oven to 425°F. Bake for 5 minutes, then lower to 350°F and bake for an additional 22-25 minutes until golden brown.

Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.