Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl
In another bowl stir together milk, oil, and eggs
Combine wet ingredients with the dry ingredients
Stir until just moistened and combined. Don't over stir
Combine cream cheese and 1 cup of sugar
Gently mix half of the cream cheese/sugar mixture into the muffin batter.
Fill muffin tins about 1/2 to 2/3 full with batter
Spoon the remaining half of the cream cheese mixture onto the muffins, about a tablespoon per muffin, then with the back of a spoon push the mixture into each muffin
Sprinkle generously over muffins batter.
Bake 24 to 30 minutes until golden brown
The first time I made these cream cheese muffins I learned a lesson - you must use cupcake liners with this recipe. If you don't, your streusel topping sticks to the pan and it's almost impossible to get them out of the pan without totally destroying them.
To get even sized muffins I love using this scoop for evenly sized muffins.