Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray with non-stick spray. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, mix the melted butter, beaten eggs, vanilla extract, and milk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Gently fold in the chopped strawberries and cubed cream cheese until evenly distributed throughout the batter, taking care not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Place the muffin tray in the oven and bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow to cool in the tin for 5 minutes. Transfer to a wire rack and let cool slightly before serving; the muffins should have a crisp golden top and moist fudgy interior with visible chunks of strawberries and cream cheese.
