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1
Pre-heat the oven to 425u00b0F/220u00b0C, line a muffin tin with one dozen paper liners. Whisk together the dry ingredients (flour, leavening agents, salt) in a bowl until no lump persists (do this first so you only dirty one whisk, once!).
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2
Streusel: in a food processor, process the ingredients for streusel topping until pea-sized pieces form. You can also do this in a bowl with a pastry cutter, a fork, two knives, or cold fingertips. Keep cold in the refrigerator.
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3
Filling: in a small mixing bowl, whisk together the room temperature cream cheese and caramel sauce until well combined. Set aside.
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4
In a separate bowl, cream the butter with sugar until fully combined. Drop in the room temperature eggs one at a time, mix thoroughly after each addition. Mix in the yogurt and vanilla. Make a well in the center of flour mixture, pour in the wet ingredients and gently fold to combine until you don't see any air pockets.
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5
Fill the muffin tin to 3/4 full. Dip your finger in some flour, quickly poke into the center of a puddle of batter and move it around to create more space, repeat until you have 12 wells. Take about 1/2-1 Tbsp of the cream cheese filling and drop into the well, fill all muffins. Sprinkle the streusel on top and blow off the excess, bake at 425u00b0F/220u00b0C for 5 minutes and turn down the heat to 350u00b0F/170u00b0C, bake for another 15 minutes or until a skewer inserted into the cake part comes out clean.
