Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates the dry base for your batter.
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix— the batter should be slightly lumpy.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter for bursts of fruity flavor in each muffin.
In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, creating a simple filling.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Add a teaspoon of the cream cheese mixture into the center of each muffin, pressing it slightly into the batter.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
For a finishing touch, lightly dust the muffins with additional powdered sugar if desired and serve warm or at room temperature.
