Strawberry Cheesecake Muffins

Topping In a small bowl, stir together flour, sugar and cinnamon. Cut the butter into pieces and cut it into the flour mixture until the mixture resembles coarse sand. Refrigerate. Muffins Preheat oven to 400°F. Spray a muffin tin with cooking spray and set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside. In a medium bowl, whisk together the egg, canola oil, milk and vanilla extract. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just Incorporated. Cream Cheese Filling In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and sugar together until light and fluffy, about 2 minutes. Beat in egg and vanilla. Set aside. Fill each muffin cup of prepared tin with 1 tablespoon of muffin batter. Using 1 cup of strawberries, divide them equally among the muffin cups and sprinkle onto the batter. Place about 1/2 tablespoon cream cheese filling on top of strawberries in muffin cups. Using the remaining batter top the strawberries and cream cheese filling so that they are completely covered. Sprinkle the remaining cup of strawberries evenly over the muffin cups, followed by the streusel topping. Muffin tins will be very full. Bake muffins about 22-25 minutes or until the tops are slightly golden brown and an inserted toothpick comes out clean. Cool muffins in muffin tin for about 5 minutes before serving. Refrigerate leftovers.