Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners or lightly grease each cup.

In a mixing bowl, combine all-purpose flour, light brown sugar, and a pinch of salt. Whisk together until evenly blended. Pour in the melted butter and mix until it resembles coarse crumbs.

In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, beat the granulated sugar and egg until light and fluffy, then mix in the yogurt, vegetable oil, and vanilla extract. Gradually fold the dry ingredients into the wet mixture, and gently fold in the diced strawberries.

In a medium bowl, mix the softened cream cheese, granulated sugar, cornstarch, and vanilla extract until smooth and creamy.

Spoon muffin batter into each cup, fill halfway, add a spoonful of cream cheese filling, then top with remaining batter and streusel topping.

Bake for 22-25 minutes or until golden brown. A toothpick inserted should come out clean.

Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Create a glaze with powdered sugar and milk, then drizzle over cooled muffins.