In a medium bowl, whisk together 1/4 cup of flour, 2 tablespoons of sugar, and a pinch of salt. Pour in 2 tablespoons of melted butter and mix until crumbly.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Whisk these dry ingredients together until evenly distributed.

In another bowl, whisk together 1 large egg, 3/4 cup of granulated sugar, 1/3 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 cup of Greek yogurt. Continue whisking until the mixture is smooth and slightly frothy.

Gently pour the wet mixture into the dry ingredients and fold together using a spatula or wooden spoon until just combined.

Carefully fold in 1 to 1 1/2 cups of diced fresh strawberries.

In a small bowl, blend 4 ounces of softened cream cheese with 2 tablespoons of sugar, 1/2 teaspoon of vanilla extract, and 1 tablespoon of cornstarch. Beat until smooth and creamy.

Preheat your oven to 425°F. Line a muffin tin with paper liners. Scoop a generous spoonful of muffin batter into each cup, add a dollop of the cream cheese filling, cover with more batter, and sprinkle with streusel topping.

Place the muffin tin in the preheated oven at 425°F for the first 5 minutes, then reduce the temperature to 350°F and bake for an additional 22-25 minutes.

Once removed from the oven, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare a simple glaze with powdered sugar and a splash of milk, then drizzle it over the cooled muffins if desired.