Prepare the cream cheese filling by combining cream cheese, egg yolk, powdered sugar, and vanilla extract in a bowl. Blend until smooth and creamy, then freeze for 30 minutes.

Make the crumb topping by mixing cake flour, granulated sugar, softened butter, and a pinch of salt until crumbly.

Preheat the oven to 425°F (218°C) and prepare a muffin pan with grease and paper liners.

In a large bowl, cream together softened butter, vegetable oil, and brown sugar until light and fluffy. Gradually add egg whites and stir in vanilla extract and red velvet emulsion.

Whisk together dry ingredients: cake flour, baking powder, baking soda, salt, and cocoa powder.

Alternately add dry ingredients and buttermilk to the butter mixture, mixing carefully until just combined.

Whip heavy cream until thick, then gently fold it into the muffin batter.

Fill muffin cups halfway with batter, place frozen cream cheese filling in the center, then cover with remaining batter.

Sprinkle crumb topping over each muffin cup evenly.

Bake at 425°F for 6 minutes, then reduce temperature to 350°F (176°C) and bake for 18-22 minutes or until a toothpick comes out clean.

Allow muffins to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.