Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a light, dry foundation for the batter.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth. The mixture should look slightly frothy and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter will be slightly lumpy.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter, which will have a tinged pink hue from the berries.
In a small bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy, creating a sweet, tangy mixture for swirling.
Spoon about 2/3 of the muffin batter into the prepared pan, filling each cup about two-thirds full.
Drop small dollops of the cream cheese mixture onto each muffin, then swirl gently with a toothpick or skewer for a marbled effect.
Top each muffin with the remaining batter, covering the cream cheese swirl, to create a layered look.
Bake the muffins in the preheated oven for 18–20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and transfer to a cooling rack; let them cool for at least 10 minutes to set before serving.
Enjoy these soft, moist muffins with bright pockets of strawberry and creamy swirls—perfect for a spring brunch or a comforting snack.
