Preheat the oven to 220C / gas mark 8.

Using squares of grease proof paper, line your muffin tins (14 muffins total) and place to one side.

In a small bowl, mix together the brown sugar and flour for the crumble top. Add the butter small pieces and rub together until you've formed breadcrumbs.

In a larger bowl, cream together the butter and golden caster sugar for the muffin mix.

Beat well until pale and creamy.

Add in the brown sugar and continue to beat.

Once the brown sugar is incorporated add the eggs and beat until the mix gets even paler and more creamy. It should also increase in volume.

Next add the yogurt and vanilla and beat for another minute.

Pour the flour into the wet muffin mix and fold gently until just about incorporated - be careful not to over mix, some dry patches of flour is fine.

Add in the strawberries and fold again until evenly distributed then place the bowl to one side.

In a separate small bowl, mix together the cream cheese, egg yolk, orange zest and icing sugar for the cheesecake filling.

Mix well to ensure its smooth and creamy.

Begin spooning the muffin mix into each muffin case, 1 tablespoon at a time.

Next spoon over a tablespoon of the cheesecake mix and repeat until the muffin cases are full to the top.

Once all of the cases are filled press the crumble top into the surface of each muffin.

Bake in the hot oven for five minutes before turning the temperate down 180C / gas mark 4 and bake for a further 20 minutes or until golden and springy.

Allow the muffins to cool on a cooling rack.

Enjoy while still warm.