Preheat your oven to 375°F before you start mixing anything. Line a standard 12-cup muffin tin with paper liners to prevent sticking. Spray the tops of the pan lightly with non-stick cooking spray for easy removal later.

Place your softened cream cheese, white sugar, and vanilla extract into a medium bowl. Beat the mixture with an electric mixer until it is completely smooth and creamy. Set this sweet filling aside for later assembly.

Whisk the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Make sure all the lumps are gone. This creates a light and even texture for your muffin base.

In another large bowl, combine the melted butter, eggs, whole milk, sour cream, and vanilla extract. Whisk these wet ingredients vigorously until the liquid mixture is totally smooth and uniform.

Pour the wet mixture directly into the bowl with the dry ingredients. Stir gently with a silicone spatula just until the flour disappears. Be very careful not to overmix, or the muffins will become tough.

Wash your fresh strawberries thoroughly and dice them into small, bite-sized pieces. Toss the diced berries with one tablespoon of flour in a small bowl. This clever trick keeps them from sinking to the bottom.

Gently fold the flour-coated strawberries into your thick muffin batter using a spatula. Distribute the fruit evenly without crushing the berries. Your batter is now ready for the muffin tin.

Scoop one tablespoon of batter into the bottom of each prepared muffin liner. Add a generous dollop of the cream cheese mixture right into the center of the batter. Top each one with more muffin batter.

Place the tin in the oven and bake for about 20 to 22 minutes. The tops should look beautifully golden brown and spring back when touched. A toothpick inserted near the edge should come out clean.

Let the hot muffins sit in the pan for five minutes to firm up gently. Transfer them carefully to a wire rack to cool down completely before serving. Enjoy the warm, creamy surprise inside.