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Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
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Make the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream (or yogurt).
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Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the diced strawberries, being careful not to overmix.
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Fill Muffin Tins: Spoon about 1 tablespoon of the muffin batter into each muffin cup. Add a small dollop of the cream cheese mixture on top of the batter, then cover with more muffin batter until the cups are about 2/3 full.
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Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
