Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt, then set aside.
In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined, being careful not to overmix.
Fold in the chopped strawberries, distributing them evenly throughout the batter. Carefully fold in the small pieces of cream cheese, aiming to keep some visible rather than fully mixing in.
2 cups all-purpose flour
Spoon the batter into each muffin cup, filling about two-thirds full. Press a small piece of cream cheese into the center of each muffin if desired for a gooey center effect.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The cream cheese should be melted and slightly oozy when the muffins are done.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Transfer to a cooling rack to cool completely before serving, observing the glossy surface and soft crumb with pockets of melted cream cheese.
