Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.

In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.

Add the Greek yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. Don’t over mix.

Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the strawberries.

Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins with turbinado sugar.

Bake the muffins for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.

Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!