Strawberry Cheesecake Muffins

Preheat oven to 400 F (200 C). Line a 12-count standard size muffin tin with cupcake liners.

Combine flour, baking powder and salt in a bowl. In a separate bowl, whisk the milk, oil, sugar, egg and vanilla until blended. Slowly stir in the dry ingredients until combined, but do not over mix. The texture of the batter will be slightly lumpy.

In a new bowl, use an electric mixer to make the cheesecake filling. Beat together the cream cheese, sugar, egg and vanilla until smooth and creamy.

Make the crunchy topping by combining flour, sugar and cinnamon in a small bowl. Cut in the butter using a fork or your hands until the mixture resembles coarse crumbs.

Scoop a tablespoon of batter into each cupcake liner. Top with a few sliced strawberries, then add a scoop of cheesecake filling. Sprinkle some crunchy topping on top of the cheesecake filling, then add another layer of muffin batter. Top with more strawberries and finish off with a scoop of the crunchy topping.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.