Bakery-Style Strawberry Cheesecake Muffins

Directions

1. To make the crumb topping, in a small bowl, whisk together flour, brown sugar, cinnamon, ginger and salt. Stir in melted butter until large clumps form. Chill until ready to use.
2. To make the filling, in a small bowl, beat together cream cheese, powdered sugar and vanilla until smooth, 2-3 minutes. Set aside.
3. Preheat the oven to 375°. Grease a 6-cup jumbo muffin tin or line with paper liners; set aside.
4. To make the batter, in a large bowl, whisk together flour, baking powder and salt. In a separate large bowl, beat together softened butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating at low speed between additions. Beat in vanilla.
5. Add the dry ingredients and milk in alternating additions to the wet ingredients, beginning and ending with the flour mixture, scraping the sides of the bowl as needed. Fold in strawberries.
6. Fill each muffin cup halfway full with batter. Use a spoon to make a small divot in the center of each. Spoon about 2 teaspoons of cream cheese filling into each hole. Top each with the remaining muffin batter, ensuring the batter completely covers the cream cheese mixture. Sprinkle each muffin with the crumb topping.
7. Bake 25-30 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 15 minutes; remove to a wire rack to cool completely.