Preheat the oven to 375 degrees. Spray 12 muffin liners with cooking spray and place into a muffin tin. Set aside.
Make the batter by whisking the flours, sugar, baking powder, and salt in a large bowl. Make a well in the center and add the milk, canola oil, and egg. Whisk and then a spatula to gently fold the mixture together. Add the strawberries and fold them into the batter with a spatula. Set aside.
In a separate bowl, whisk the cream cheese, sugar, and vanilla together. Taste to see if you want it any sweeter, and add more sugar if desired.
Put two tablespoons of batter in the bottom of each of the muffin tins. Add a scant tablespoon of the cream cheese filling to each of the tins, gently pressing it into the batter. Top the muffins with the remaining batter, a scant tablespoon or so. Top with turbinado sugar, if desired.
Bake the muffins for 23 - 25 minutes, or until they are cooked through and a toothpick comes clean from one of the sides. The cream cheese filling will continue to stay soft during and after baking.
Recipe by Cooking in Red Socks at http://www.cookinginredsocks.com/2014/03/23/sccm/