Preheat your oven to 425°F (220°C) and line a cupcake pan with paper liners.

In a bowl, combine flour, brown sugar, and salt for the crumb topping. Drizzle melted butter and mix until coarse.

Whisk together flour, baking powder, and salt. In another bowl, blend granulated sugar, egg, vegetable oil, Greek yogurt, and vanilla extract until smooth. Fold wet into dry, then add diced strawberries.

Beat cream cheese until smooth, add powdered sugar, cornstarch, and a splash of vanilla, mixing until well-combined.

Fill each liner halfway with muffin batter, add a spoonful of cream cheese filling, cover with more batter, and sprinkle crumb topping.

Bake for 22-25 minutes at 350°F (175°C) until golden brown and a toothpick comes out clean. Cool slightly before transferring to a wire rack.

Whisk together powdered sugar and milk until smooth. Drizzle over cooled muffins.