# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup plain Greek yogurt, full-fat or low-fat
08 - 1/2 cup vegetable oil or melted butter
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons all-purpose flour for coating berries
→ Optional Topping
12 - 2 tablespoons coarse sugar for sprinkling
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray or butter.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
04 - Toss the diced strawberries with 2 tablespoons of flour to coat evenly; this prevents them from sinking to the bottom during baking.
05 - Add the wet ingredient mixture to the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to maintain tender muffins.
06 - Fold the floured strawberries gently into the batter using a spatula, ensuring even distribution throughout.
07 - Divide the batter evenly among the 12 muffin cups, filling each to the top. Sprinkle with coarse sugar if desired for a sweet, textured topping.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
