1. Preheat oven to 350 degrees. Line 9 cups of a muffin tin with paper liners or grease well. Set aside.
2. First, make the streusel topping. Place the graham crackers in a Ziploc bag and seal. Using a rolling pin or other heavy object, crush the graham crackers. I like to leave a few bigger chunks to give the streusel texture. In a small bowl, combine graham cracker crumbs, flour, brown sugar, and melted butter. Stir until moistened. Set aside.
3. Next, make the cheesecake filling. In a small bowl, stir together cream cheese, sugar, and lemon zest. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
5. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Whisk until well combined.
6. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
7. Fill each muffin cup with about 1 heaping tablespoon of batter. You want the bottom of the muffin cup to be covered. Next, add one teaspoon of the cheesecake filling to each muffin cup. Cover the filling with the remaining batter. Sprinkle each muffin with graham cracker streusel.
8. Bake muffins for 18-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Note-you can easily double this recipe. 

Try replacing the strawberries in this recipe with raspberries, blueberries, or peaches when they're in season! 

P.S. Aren't recipes so much better when they're made with BC fruit? Share your favourite stormy-weather recipes below.