1Preheat the oven to 400F. Line a 12 cup muffin pan with cupcake liners. Set aside.
Sift the flour, sugar and cinnamon together in a bowl. Whisk together. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand. stir in chopped crystalized ginger.Set aside.
3Cream Cheese Filling:
Beat the cream cheese, egg, sugar and vanilla in a bowl until smooth.
Sift the flour, baking powder and salt in one bowl. Whisk together. In another bowl, beat the milk, (sour Cream) oil, egg and sugar. Stir the dry ingredients into the milk mixture gently. Do not overmix. The muffin batter will be slightly lumpy.
Scoop a tablespoon of the muffin batter into each cupcake liner. Sprinkle a few pieces of strawberries. Add a dollop (about a heaping teaspoon) of the cream cheese filling. Sprinkle a little of the cinnamon streusel on top of the filling, followed by another layer of the muffin batter. Add a few more pieces of strawberries. Lastly, sprinkle the cinnamon streusel on top.
5Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes. Remove and transfer to a wire rack to cool completely. Serve warm with a cup of tea or coffee.