Strawberry Cheesecake Muffins

into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Dont worry if the berries bleed a littlemy batter was pinkish in some spots it looks pretty when baked.
Make the cheesecake filling In a medium bowl beat the cream cheese with an electric handheld or stand mixer on mediumhigh speed until creamy. Add the egg yolk vanilla extract and sugar. Beat until combined.
Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful not quite a full Tablespoon of cheesecake filling then another Tablespoon of muffin batter or however much batter is needed to fill the cups all the way to the top. Yes you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks
Bake the muffins for 5 minutes at 425F 218C. Keeping the muffins in the oven lower the temperature down to 350F 177C and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes give or take. Allow the muffins to cool for 10 minutes in the muffin sheet then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.