Strawberry Cheesecake Muffins

Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel. A necessary indulgence any morning of the week.
Ingredients
Streusel
1/4 cup 50g light brown sugar
1/2 cup 63g allpurpose flour spooned leveled
1 teaspoon ground cinnamon
1/4 cup 4 Tbsp 56g unsalted butter cold
Muffins
1/2 cup 8 Tbsp 113g unsalted butter softened to room temperature
1/2 cup 100g granulated sugar
1/4 cup 50g packed light or dark brown sugar

2 large eggs room temperature
1/2 cup 120g yogurt
2 teaspoons pure vanilla extract
1 and 34 cups 219g allpurpose flour spooned leveled
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 14 cups 250g fresh or frozen do not thaw chopped strawberries
Cheesecake Filling
6 ounces 170g fullfat brick cream cheese softened to room temperature
1 egg yolk
1 teaspoon pure vanilla extract
3 Tablespoons 36g granulated sugar
Instructions
Preheat oven to 425F 218C. Spray two 1/2count muffin pans with nonstick spray or line with cupcake liners this recipe makes 1/4 muffins so there will be two batches. Set aside.
Make the streusel In a small bowl toss together the brown sugar flour and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
Make the muffins In a medium bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy about 1 minute. Add the granulated and brown sugars and beat on high until creamed about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs yogurt and vanilla extract. Beat on medium speed for 1 minute then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl toss together the flour baking soda baking powder and salt. Pour the wet ingredients