Strawberry Cheesecake Muffins

These sweet little muffins were so yummy!  They could pretty much be considered a dessert for breakfast.  This recipe was adapted from Sweet Pea's Kitchen.

Batter:
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup canola oil
1 cup milk
1 tsp vanilla extract
2 cups strawberries (diced)

Cheesecake Filling:
4 oz cream cheese (softened)
1/3 cup sugar
2 tbsp beaten egg
1 tsp vanilla extract

Streusel Topping: 

1/4 cup flour 

1/4 cup sugar 

1 tsp cinnamon 

2 tbsp unsalted butter (cold and cut in small pieces) 

Heat oven to 400 and line a muffin tin.  In a medium size bowl combine the flour, sugar, baking powder and salt.  In a separate bowl combine the egg, canola oil, milk and vanilla extract.  Gently mix the wet ingredients into the dry. Then fold on in the strawberries.  In a small bowl beat together the cream cheese and sugar until light and fluffy.  Add in the egg and extract and beat well.  In a different bowl combine the the flour, sugar and cinnamon to make the streusel.  Using a pastry blender or fork cut in the butter until it resembles a coarse mixture.  To assemble the muffins, put a spoonful of batter in the bottom of the muffin liner, top with a spoonful of cheesecake mixture then another small spoonful of batter to cover the cheesecake mixture then sprinkle with streusel topping.  Repeat with all of the muffins. Bake for 22-25 minutes. Remove and let cool in the tin for 5 minutes then remove from tin and  cool on a wire rack.